Beef Barley Soup - cooking recipe

Ingredients

2 lbs short rib of beef
5 cups water
1 (16 ounce) can tomatoes, cut up
1 large onion, sliced
1 tablespoon instant beef bouillon granules
2 teaspoons salt
3/4 teaspoon dried basil, crumbled
2 cups sliced carrots
1 cup sliced celery
3/4 cup chopped green pepper
2/3 cup quick-cooking barley
1/4 cup snipped parsley

Preparation

In Dutch oven slowly brown short ribs on all sides; drain off excess fat.
Add water, undrained tomatoes, onion, bouillion granules, salt, and basil.
Simmer, covered, for 1-1/2 hours.
Add carrots, celery, green pepper, barley, and parsley.
Simmer, covered, 45 minutes more.
Remove meat and bones.
Chop meat; discard bones.
Skim excess fat from soup.
Return meat to soup; heat through.