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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 lbs beef short ribs with bones |
5 cups water |
1 (14 1/2 ounce) can tomatoes, diced, undrained |
1 medium onion, chopped |
1 -1 1/2 teaspoon salt (optional) |
1/8 teaspoon pepper |
2 cups carrots, sliced |
1 cup celery, sliced |
1 cup cabbage, chopped |
2/3 cup quick-cooking pearl barley |
1/4 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. Reduce heat: cover and simmer for 1-1/2 to 2 hours or until meat is tender.
2. Remove ribs; cool.
3. Skim fat. Remove meat from bones and cut into bite-size pieces; return to broth.
4. Add carrots, celery and cabbage; bring to a boil.
5. Reduce heat; cover and simmer 15 minutes.
6. Add barley; return to a boil.
7. Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender.
8. Add parsley.
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