Shirley'S Vegetable Beef Soup - cooking recipe

Ingredients

3 lb. beef short ribs
6 c. water
1 qt. tomatoes (home canned or use 32 oz. can whole tomatoes)
1 to 2 tsp. Italian seasoning
1 small onion, chopped
2 bay leaves
1 c. diced celery
1 c. diced carrots
1 c. diced potatoes
1/2 c. pearl barley
1/2 c. alphabet noodles

Preparation

In a large pot or kettle, cook meat in 6 cups cold water, simmering about 2 hours until meat comes off bones. Remove meat and bones from broth and set aside to cool.
Return meat to stock when cool enough to remove from bones.