*  Exported from  MasterCook II  *
 
                              Beef Barley Soup
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Main Dish
                 Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  pounds        Beef short ribs
    2      tablespoons   Oil
    7      cups          Water
   16      ounces        Can of tomatoes
                         Onion, large -- sliced
    2      tablespoons   Beef bouillion granules
    1      teaspoon      Basil
      1/2  teaspoon      Worcestershire sauce
    2      cups          Carrots -- sliced
    1      cup           Celery -- sliced
    1      cup           Barley
      1/2  cup           Green pepper -- chopped
      1/4  cup           Parsley
    1 1/2  teaspoons     Salt
 
 In large kettle or dutch oven, brown short ribs over low heat.  Drain
 well.
 Stir in water, undrained tomatoes, onion, bouillion granules, salt,
 basil, and Worcestershire sauce.  Cover, simmer for  1 1/2 hours. Stir in carrot
celery, barley, green pepper, parsley.	Cover, simmer
 for 45 minutes.
 Remove ribs. When cool enough to handle, cut off any meat and coarsely
 chop Discard bones.  Skim off fat from soup.  Return meat to soup,
 heat through.
 Season to taste with salt and pepper.  Makes 8 servings.
 
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