4 pounds beef short ribs6 cups water1 can Marzano tomatoes, undrained and diced1 medium onion, diced2 teaspoons salt1/2 teaspoon pepper2 cups carrots, sliced1 cups celery, sliced1 cup cabbage, chopped2/3 cup quick-cooking barley2 Tablespoons parsley, dried OR 1/4 cup fresh minced In a large stock pot or Dutch oven, combine ribs, water, tomatoes, onion, salt, pepper - bring to a boil over medium heat. Reduce heat, cover and simmer for 2 hours. Remove ribs and allow to cool. Remove meat from bones and cut into bite-size pieces; return to pan. Add carrots, celery, and cabbage - bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add barley and return to boil. Reduce heat, cover and cook for 15-20 minutes or until barley and vegetables are tender. Stir in parsley.
This soup is delicious served with this crusty bread! Adapted from this recipe in the 1997 Taste of Home Annual Recipes