2 lbs. beef short ribs
2 tbsp. cooking oil
5 c. water
15 oz. can tomatoes, cut up
1 lg. onion, sliced
1 tbsp. salt
2 c. sliced carrots
1 c. sliced celery
3/4 c. chopped green pepper (opt.)
2/3 c. quick cooking barley
1/4 c. snipped parsley
10 oz. pkg. lima beans, thawed
16 oz. can stewed tomatoes

In large saucepan or Dutch oven, brown beef ribs in hot oil. Add water, tomatoes, onion and salt. Simmer, covered for 1 1/2 hours. Add carrots, celery, green pepper, barley, parsley and lima beans. Simmer, covered 45 minutes more. Remove from heat. Cut meat from ribs; cut into small pieces, discard bones. Skim excess fat from soup. Return meat to soup and can of stewed tomatoes, heat thoroughly.