Beef Barley Soup

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!