Beef Barley Soup

Irmgard's Note:

I found this recipe in a Better Homes and Gardens cookbook that was a gift from my sister. I used to make this soup a lot when I was a stay-at-home mom and still like to cook up a pot occasionally on the weekend when short ribs are on special.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 8

• 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
• ¾ teaspoon dried basil , crumbled
• 2 cups sliced carrots
• 1 cup sliced celery
• ¾ cup chopped green pepper
• 2⁄3; cup quick-cooking barley
• ¼ cup snipped parsley

Directions:

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