Ingredients:

  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

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.