Recipe: Beef Barley Soup (using short ribs)

BEEF BARLEY SOUP

"This is a difficult one for me since I rarely use a recipe for soup except as a starting point. I start with a good beef soup base using roasted bones and stew meat or what ever is cheap. Use what ever vegetables you like for flavoring, You can use all your peelings including onion since it will all be thrown away, strain, save meat and skim fat. When you make the soup add whatever vegetables you like or are available. Start with the ones that take the longest to cook and don't forget your barley and favorite herbs. Add meat you have saved. Each time it will be different, but you will clean out all your old vegetables."

2 1/2 pounds beef short ribs
2 tablespoons oil
7 cups water
1 (16 ounce) can tomatoes
1 large onion, sliced
2 tablespoons beef bouillon granules
1 1/2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon Worcestershire sauce
2 cups sliced carrots
1 cup sliced celery
1 cup uncooked barley
1/2 cup chopped green bell pepper
1/4 cup chopped fresh parsley
Ground black pepper, to taste

In large kettle or Dutch oven, brown short ribs over low heat. Drain well.

Stir in 7 cups water, undrained tomatoes, onion, bouillon granules, salt, basil and Worcestershire sauce. Cover, simmer for 1 1/2 hours.

Stir in carrot, celery, barley, green pepper and parsley. Cover, simmer for 45 minutes.

Remove ribs. When cool enough to handle, cut off any meat and coarsely chop Discard bones. Skim off fat from soup. Return meat to soup, heat through. Season to taste with salt and pepper.

Makes 8 servings
Source: The Meades