Beef Barley Soup Recipe

• 2 1/2 lbs. beef short ribs
• 2 tbsp. veg. oil
• 7 c. water
• 1 (16 ounce.) can tomatoes, cut up
• 1 lg. onion, sliced
• 2 tbsp. instant beef bouillon granules
• 1 1/2 teaspoon salt
• 1 teaspoon dry basil, crushed
• 1/2 teaspoon Worcestershire sauce
• 2 c. sliced carrot
• 1 c. sliced celery
• 2/3 c. quick cooking barley
• 1/2 c. minced green pepper
• 1/4 c. snipped parsley

1. In a large kettle or possibly Dutch oven brown short ribs in warm oil over low heat; drain well.
2. Stir in water, undrained tomatoes, onion, bouillon granules, salt, basil and Worcestershire sauce.
3. Cover; simmer for 1 1/2 hrs.
4. Stir in carrot, celery, barley, green pepper and parsley.
5. Cover, simmer for 45 min.
6. Remove ribs; when cold sufficient to handle, cut off any meat and coarsely chop.
7. Throw away bones.
8. Skim fat from soup.
9. Return meat to soup; heat through.
10. Season to taste with salt and pepper.
11. Makes 8 servings.

beef short ribs, oil, water, tomatoes, onion, instant beef bouillon granules, salt, basil, worcestershire sauce, carrot, celery, cooking barley, green pepper, parsley

Taken from cookeatshare.com/recipes/beef-barley-soup-55039 (may not work)