Beef Barley Soup - cooking recipe

Ingredients

2 1/2 lb. beef short ribs
2 Tbsp. oil
7 c. water
1 (16 oz.) can tomatoes
1 large onion, sliced
2 beef bouillon
1 1/2 tsp. salt
1 tsp. dried basil
1/2 tsp. Worcestershire sauce
2 c. sliced carrots
1 c. sliced celery
2/3 c. quick cooking barley
1/2 c. chopped green pepper
1/4 c. parsley

Preparation

In a large kettle or Dutch oven, brown short ribs in hot oil over low heat; drain well.
Stir in water, undrained tomatoes, onion, bouillon, salt, basil and Worcestershire sauce.
Cover; simmer 1 1/2 hours.
Stir in carrot, celery, barley, green pepper and parsley.
Cover; simmer for 45 minutes.
Remove ribs; when cool enough to handle, cut off meat and coarsely chop.
Discard bones.
Skim fat from soup.
Return meat to soup; heat through. Season to taste with salt and pepper.