2 - 3 lb. beef short ribs
2 c. (12 oz. size) whole tomatoes, undrained
1 tbsp. salt
2 bay leaves

Place above ingredient sin 8 quart kettle. Add 1 quart water. Cover and bring to boiling. Skim surface. Reduce heat; simmer covered for 2 hours. Remove meat and bones; discard bones and cool meat. Cut into slices and add to soup. Add ingredients below: 12 oz. can whole kernel corn 1 c. chopped onion 1/2 c. barley 1/2 tsp. dried oregano leaves 1/2 tsp. dried basil leaves 1 clove garlic, crushed

Cook until barley and onion are done. Refrigerate several hours. Before serving, remove fat from surface. Slowly heat soup to boiling. Makes 3 quarts or 12 servings.