Recipe(tried): Beef Barley Soup (using short ribs, tomatoes, carrots, onion and bell pepper)

BEEF BARLEY SOUP

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 teaspoon dried basil
1/2 teaspoon Worcestershire sauce
2 cups sliced carrots
1 cup sliced celery
1 cup barley, uncooked
1/2 cup chopped green bell pepper
1/4 cup chopped fresh parsley
1 1/2 teaspoons salt

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, 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