Hearty Braised Beef and Barley Soup

Instructions

1. 1

   In a large soup pot, combine the short ribs, water, diced tomatoes, onion, salt (if using), and pepper. Bring to a boil over medium heat, then reduce heat and simmer for 1-1/2 to 2 hours, or until the meat is tender.

2. 2

   Remove the short ribs from the pot and let cool slightly. Skim any fat from the broth. Shred or cut the meat into bite-sized pieces and return it to the broth.

3. 3

   Add the carrots, celery, and cabbage to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.

4. 4

   Stir in the quick-cooking barley and return to a boil. Reduce heat, cover, and cook for 10-15 minutes, or until the barley and vegetables are tender.

5. 5

   Remove from heat and stir in the fresh parsley. Serve hot and enjoy!