BEEF BARLEY SOUP
- Servings: 8
- 2 pounds beef short ribs with bones
- 5 cups water
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 medium onion, chopped
- 1-1/2 teaspoon salt (I add more salt and pepper)
- 1/8 teaspoon pepper
- 2 cups sliced carrots
- 1 cup sliced celery
- 1 cup chopped cabbage
- 2/3 cup quick-cooking pearl barley
- 1/4 cup minced fresh parsley
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