Beef Barley Soup II

Ingredients

 * 2 lbs  Beef short ribs with bones
 * 5 cups water
 * 1 (14 1/2 ounce) can tomatoes, diced, undrained
 * 1 medium Onion, chopped
 * 1-1 1/2 teaspoon salt (optional)
 * 1/8 teaspoon pepper
 * 2 cups carrots, sliced
 * 1 cup celery, sliced
 * 1 cup cabbage, chopped
 * 2/3 cup quick-cooking pearl barley
 * 1/4 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. Reduce heat: cover and simmer for 1-1/2 to 2 hours or until meat is tender.

2. Remove ribs; cool.

3. Skim fat. Remove meat from bones and cut into bite-size pieces; return to broth.

4. Add carrots, celery and cabbage; bring to a boil.

5. Reduce heat; cover and simmer 15 minutes.

6. Add Barley; return to a boil.

7. Reduce heat; cover and cook 10–15 minutes or until Barley and vegetables are tender.

8. Add parsley.