Beef Barley Soup

2 pounds bone-in beef short ribs
5 cups water
1 can (14-1/2 ounces) 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

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. Makes 8 servings (2 quarts).