Servings: 8 to 10

2 pounds beef short ribs w/bones 2 pounds beef short ribs w/bones
2 cups water 2 cups water
3 cups beef stock 3 cups beef stock
2 14½ oz. cans of diced tomatoes 2 14½ oz. cans of diced tomatoes
1 medium onion 1 medium onion
1 tsp salt 1 tsp salt
¼ tsp pepper ¼ tsp pepper
2 cups large diced carrots 2 cups large diced carrots
1 cup celery 1 cup celery
1 cup chopped cabbage 1 cup chopped cabbage
⅔ cup pearl barley ⅔ cup pearl barley
¼ cup fresh parsley ¼ cup fresh parsley

Combine ribs, water, stock, tomatoes, onion, salt and pepper in soup pot and simmer for 1½ to 2 hours or until the meat is tender.
Remove ribs, cool and skim any fat.
Remove meat from bones and cut into bite size pieces and return to pot
Add carrots, cabbage, celery and bring to boil.  Reduce heat, cover and cook for 15 minutes.
Add barley, return to boil--reduce heat, cover and cook 15 minutes or until barley and vegetable are tender
Add parsley