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

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.

Ingredients Nutrition

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.