Shelly's Recipe

VEGETABLE AND BEEF BARLEY SOUP

Category: Soups

2 lbs lean beef short ribs
2 cups stewed tomatoes
1 tsp salt
1-2 bay leaves
1/2 to 1 tsp black pepper, to taste
1 cup fresh green beans, cut into 1” lengths
1 cup cubed potatoes
1 cup diced carrots
1 cup frozen peas
1 cup freshly grated corn
1 onion, chopped
1/2 tsp each dried oregano, thyme and basil
1-2 cloves garlic, crushed
2 tbsp minced parsley

Place first 5 ingredients in a large soup pot; add 2 quarts water. Cover and bring to a rapid boil; skim any surface scum. Reduce heat and simmer, covered, for 2 hours. Add remaining ingredients except parsley and simmer 1 hour or until meat is tender. Remove meat from soup, cut meat from bones, dice and add to soup; heating through. Skim surface fat again and add parsley. Serves 6-8