BEEF BARLEY SOUP|
2 lb. short ribs
2 Tbsp. oil
5 c. water
16 oz. can tomatoes
1 large onion
salt to taste
1 c. sliced celery
2 c. sliced carrots
3/4 c. chopped green pepper
1/4 c. parsley
2/3 c. barley, fine or medium
Brown beef in hot oil. Add water, tomatoes, onion and
salt. Simmer, covered, for 1 1/2 hours. Add vegetables and
barley. Simmer 45 minutes longer. Remove meat from bones and
cut into bite-size pieces. Return to soup. Serve with bagels
or garlic bread.
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