© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Servings : 8 servings (2 quarts).
2 pounds beef short ribs with bones
5 cups water
1 can (14-½ ounces) diced tomatoes, undrained
1 medium onion, chopped
1 to 1-½ teaspoons salt, optional
⅛ teaspoon pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
⅔ cup quick-cooking pearl barley
¼ cup minced fresh parsley
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 1-½ to 2 hours or until meat is tender. Remove ribs; cool. Skim fat. Remove meat from bones and cut into bite-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.