Beef Barley Soup II

==Ingredients==
* 2 lbs beef short ribs with bones
* 5 cups water
* 1 (14½ ounce) can tomatoes, diced, undrained
* 1 medium onion, chopped
* 1 – 1½ teaspoon salt (optional)
* ⅛ teaspoon pepper
* 2 cups carrots, sliced
* 1 cup celery, sliced
* 1 cup cabbage, chopped
* ⅔ cup quick-cooking pearl barley
* ¼ cup fresh parsley, minced
==Directions==
# 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 1½ 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.
Category:Bhutani Soups
Category:Pearl barley Recipes
Category:Cabbage Recipes
Category:Tomato Recipes
Category:Carrot Recipes
Category:Celery Recipes
Category:Beef Recipes
Category:Recipes that need photos