Beef And Barley Soup - cooking recipe

Ingredients

1 Tbsp. cooking oil
2 lb. beef shortribs
2 medium onions, coarsely chopped
1 (28 oz.) can whole tomatoes, chopped with liquid
2 qt. water
4 chicken bouillon cubes
1/3 c. medium pearl barley
3 large carrots, sliced
3 celery stalks, sliced

Preparation

In large Dutch oven or kettle, heat oil over medium heat. Brown beef; add onions, carrots, celery, tomatoes, water and bouillon. Bring to boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another 50 to 60 minutes or until barley is done. Yields 10 to 12 servings (3 1/2 quarts).