2 1/2 lbs. beef short ribs
2 tbsp. cooking oil
7 c. water
1 (16 oz.) can tomatoes, cut up
1 lg. onion, sliced
2 tbsp. instant beef bouillon granules
1 1/2 tsp. salt
1 tsp. dried basil, crushed
1/2 tsp. Worcestershire sauce
2 c. sliced carrot
1 c. sliced celery
2/3 c. quick cooking barley
1/2 c. chopped green pepper
1/4 c. snipped parsley

In a large kettle or Dutch oven brown short ribs in hot oil 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 and parsley. Cover, simmer for 45 minutes. Remove ribs; when cool enough to handle, cut off any meat and coarsely chop. Discard bones. Skim fat from soup. Return meat to soup; heat through. Season to taste with salt and pepper. Makes 8 servings.