3 lb. beef short ribs
2 tbsp. oil
2 qt. water
1 1/2 tbsp. salt
1/4 tsp. pepper
2 tbsp. minced parsley
1 tbsp. sugar
1 bay leaf
1/2 c. barley
1 lb. peeled tomato in puree
1/4 c. chopped onion
1 c. cubed carrots
1 pkg. frozen mixed vegetables

Brown meat with bones in hot oil. Place meat, bones, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly one hour. Add barley and cook one hour longer.

Cool and skim off excess fat. Remove meat form bone and discard bones. Add carrots, onion, tomato and frozen vegetables; cook 45 minutes.

Add more barley for thicker soup, less for thinner. If leftover soup becomes too thick, dilute with beef broth. Can be doubled or tripled and freezes well.