Beef Barley Soup

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.

• Ready In: 2 hrs 20 mins
• Serves: 8-10

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

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.