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Beef Barley Soup
Yield: 8 servings (2 quarts).

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

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.

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2 of 2 people found the following review helpful:
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Yummy soup, Can't have one bowl of !!!, November 12, 2005 - 07:35 PM
Reviewer: Anonymous from St. Anne, IL USA
This recipe is no fail. I love it & it is hard to only have one bowl of it. Yes, it tastes that good. Try it. The rib meat gives it such a wonderful favor for a base to start soup. Worth your time to make

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