Beef Short Rib Barley Soup

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#8743

serves/makes:

ready in:
under 30 minutes

ingredients

2 pounds beef short ribs with bones
5 cups water
1 can (14.5 ounce size) diced tomatoes, undrained
1 medium onion, chopped
1 teaspoon salt, optional
1/8 teaspoon black pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking pearl barley
1/4 cup minced fresh parsley

directions

In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat: cover and simmer for 1-1/2 to 2 hours or until meat is tender.

Remove ribs; cool. Skim fat. Remove meat from bones and cut into bite-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. Reduce heat; cover and simmer 15 minutes. Add barley; return to a boil. Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley.