Beef and Barley Soup
Source: Country Magazine, Feb./Mar.93
From: Phyllis Utterback, Glendale, CA
Yield: 10-12 servings (3 1/2 qts.)

1 tbsp cooking oil
2 lb beef short ribs
2 medium onions, coarsely chopped
3 carrots, sliced
3 stalks celery, sliced
1 (28 oz.) can whole tomatoes with liquid, chopped
2 tsp water
4 chicken bouillon cubes
1/3 cup medium pearl barley

In a large Dutch oven or kettle, heat oil over medium-high. Brown beef. Add onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another 50-60 minutes or until barley is done.