Our all time favorite soup is Beef-Barley Soup using the recipe from Better Homes and Garden Cookbook.
2 ½ pounds beef short ribs
2 tablespoons cooking oil
7 cups water
1 16-ounce can tomatoes, cut up
1 large onion, sliced
2 tablespoons instant beef bouillon granules
1 ½ teaspoons salt
1 teaspoon dried basil, crushed
½ teaspoon Worcestershire sauce
2 cups sliced carrot
1 cup sliced celery
2/3 cup quick-cooking barley
½ cup chopped green pepper
¼ snipped parsley
In a large kettle or Dutch oven brown short ribs in hot oil over low heat; drain well. Stir I water, undrained tomatoes, onion, bouillon granules, salt, basil, and Worcestershire sauce. Cover; simmer for 1 ½ hours. Stir in carrot, celery, barley, green pepper, and parsley. Cover; simmer for 45 minutes. Remove ribs; when cool enough to handle, cut off any meat and coarsely chop. Discard bones. Skim fat from soup, Return meat to soup; heat through. Season to taste with salt and pepper . Makes 8 servings.
My Notes: We always double this and freeze the leftovers. I normally do not go to this much trouble but use frozen leftover teriyaki brisket or pot roast instead of the beef ribs. This also eliminates the oil so no skimming at the end. Also I use diced tomatoes to eliminate cutting. I serve this with a Dark Green Salad with lots of raw veggies.