Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: 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.

Target recipe: saute carrots, onions, leek and celery in a little oil for a few minutes. add swede, bay leaves and thyme. then add barley and stock, and season with pepper. bring barley soup to the boil and add tomatoes. when the barley soup is almost cooked, add the cabbage. add the sherry and coriander. remove bay leaves. in each serving bowl, add the peas and brussels sprouts and pour the hot soup over. top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan. serve with crusty bread.