Beef Barley Soup - cooking recipe

Ingredients

2 lbs beef short ribs with bones
5 cups water
1 (14 1/2 ounce) can tomatoes, diced, undrained
1 medium onion, chopped
1 - 1 1/2 teaspoon salt (optional)
1/8 teaspoon pepper
2 cups carrots, sliced
1 cup celery, sliced
1 cup cabbage, chopped
2/3 cup quick-cooking pearl barley
1/4 cup fresh parsley, minced

Preparation

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 1-1/2 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.