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

 * 1) In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat.
 * 2) Reduce heat: cover and simmer for 1½ to 2 hours or until meat is tender.
 * 3) Remove ribs; cool.
 * 4) Skim fat.
 * 5) Remove meat from bones and cut into bite-size pieces; return to broth.
 * 6) Add carrots, celery and cabbage; bring to a boil.
 * 7) Reduce heat; cover and simmer 15 minutes.
 * 8) Add barley; return to a boil.
 * 9) Reduce heat; cover and cook 10 – 15 minutes or until barley and vegetables are tender.
 * 10) Add parsley.