Beef Barley Soup!

In this recipe I used leftover roast beef and used about 1/2 of the water it calls for...this is also a very good recipe to use in the crock pot!
I didn't get a good picture of this soup, so don't have a picture for you to see on this one. This is also a recipe from TOH.



Ingredients
2 pounds bone-in beef short ribs
5 cups water
1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
1 medium onion, chopped
1 to 1-1/2 teaspoons salt, optional
1/8 teaspoon pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking barley
1/4 cup minced fresh parsley
Directions
•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; cool. Skim fat.

•Remove meat from bones and cut into bite-size pieces; return to
broth. Add carrots, celery and cabbage; bring to a boil. Reduce
heat; cover and simmer 15 minutes. Add barley; return to a boil.
Reduce heat; cover and cook 10-15 minutes or until barley and
vegetables are tender. Add parsley. Yield: 8 servings (2 quarts).