4 pounds beef short ribs
6 cups water
1 can Marzano tomatoes, undrained and diced
1 medium onion, diced
2 teaspoons salt
1/2 teaspoon pepper
2 cups carrots, sliced
1 cups celery, sliced
1 cup cabbage, chopped
2/3 cup quick-cooking barley
2 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!