Beef Barley Soup II

Ingredients

• 2 lbs beef short ribs with bones
• 5 cups water
• 1 (14½ ounce) can tomatoes, diced, undrained
• 1 medium onion, chopped
• 1 – 1½ teaspoon salt (optional)
• ⅛ teaspoon pepper
• 2 cups carrots, sliced
• 1 cup celery, sliced
• 1 cup cabbage, chopped
• ⅔ cup quick-cooking pearl barley
• ¼ cup fresh parsley, minced

Directions

1. In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat.
2. Reduce heat: cover and simmer for 1½ to 2 hours or until meat is tender.
3. Remove ribs; cool.
4. Skim fat.
5. Remove meat from bones and cut into bite-size pieces; return to broth.
6. Add carrots, celery and cabbage; bring to a boil.
7. Reduce heat; cover and simmer 15 minutes.
8. Add barley; return to a boil.
9. Reduce heat; cover and cook 10 – 15 minutes or until barley and vegetables are tender.
10. Add parsley.