Ingredients

2 lb. beef short ribs, with bones
5 C. water
1-3/4 C. tomatoes, canned, diced, undrained
1 medium onion, chopped
1 tsp. salt (optional)
1/8 tsp. pepper
2 C. carrots, sliced
1 C. celery, sliced
1 C. cabbage, chopped
2/3 C. pearl barley, quick cooking
1/4 C. minced fresh parsley

Cooking Instructions

In a soup kettle, combine ribs, water, tomatoes, onion, salt, if desired, and pepper. Bring to a boil over medium heat. Reduce heat. Cover and simmer for 1-1/2 to 2 hours, or until meat is tender. Remove ribs and cool. Skim fat from broth. Remove meat from bones and cut into bite-sized pieces. Return to broth. Add carrots, celery, and cabbage. Bring to boil. Reduce heat. Cover and simmer 15 minutes. Add barley and return to boil. Reduce heat. Cover and cook 10 to 15 minutes, or until barley and vegetables are tender. Add parsley.
 
 
When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)