Beef Barley Soup Recipe

By TheresaJ

Ingredients

• 2 pounds bone-in beef short ribs
• 5 cups water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 medium onion, chopped
• 1 to 1 -1/2 teaspoons salt, optional
• 1/8 teaspoon pepper
• 2 cups sliced carrots
• 1 cup sliced celery
• 1 cup chopped cabbage
• 2/3 cup quick-cooking barley
• 1/4 cup minced fresh parsley

Details

Servings 8

Preparation

Step 1

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. Yield: 8 servings (2 quarts).