Recipe: Beef Barley Soup (using short ribs, tomatoes, carrots and cabbage)

It's over 100 degrees here, but I made this soup the other day - just had a craving for it. My family loves it. It came from the Taste of Home magazine awhile back.

BEEF BARLEY SOUP

2 pounds beef short ribs with bones
5 cups water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 medium onion, chopped
1 1/2 teaspoon salt (optional)
1/8 teaspoon ground black pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking pearl barley, uncooked
1/4 cup minced fresh parsley

In a soup kettle, combine ribs, 5 cups 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 bit-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.

Makes 8 servings (2 quarts)
Source: Taste of Home magazine, Oct/Nov 1996