Preparation:
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. |
