2 1/2 pounds beef short ribs
2 tablespoons oil
7 cups water
16 ounces can of tomatoes
onion, large, sliced
2 tablespoons beef bouillion granules
1 teaspoon basil
1/2 teaspoon worcestershire sauce
2 cups carrots, sliced
1 cup celery, sliced
1 cup barley
1/2 cup green pepper, chopped
1/4 cup parsley
1 1/2 teaspoons salt

In large kettle or dutch oven, brown short ribs over low heat. Drain well.

Stir in water, undrained tomatoes, onion, bouillon granules, salt, basil, and Worcestershire sauce. Cover, simmer for 1 1/2 hours. Stir in carrot celery, barley, green pepper, parsley. Cover, simmer for 45 minutes.

Remove ribs. When cool enough to handle, cut off any meat and coarsely chop. Discard bones. Skim off fat from soup. Return meat to soup, heat through.

Season to taste with salt and pepper.

Makes 8 servings.