Patty's Hearty Beef Barley Soup

I was browsing through my old recipe cards, as I often do, and I found a card with this recipe on it, written in my Mom's handwriting. I'm guessing Patty called my Mom soon after moving to Canada and dictated it to her. How I ever wound up with the card, I'll never know. hehehehe
If this soup was good enough for my Mom, then trust me when I say that you'll LOVE it! It's one of those soups that'll warm you up if you've been out in the cold all day. Pat, you've done it again! Thanx!

2 1/2 lbs. beef short ribs or shin beef
2 tbs oil
7 cups water
1 16oz can tomatoes, cut up
1 large chopped onion
4 cubes beef bouillon
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp. dried basil
1/2 tsp Worcestershire sauce
2 cups sliced carrots
1 cup diced celery
2/3 cup barley
1/2 chopped green pepper
1/4 cup chopped parsley


In a large pot, brown the short ribs in oil over low heat. Drain. Stir in water, undrained tomatoes, onion, bouillon, basil, salt and pepper, and Worcestershire sauce. Cover. Simmer 1 1/2 hours. Stir in carrots, celery, barley, green pepper, and parsley. Replace cover and simmer another 45 minutes. Remove ribs from the pot. Cut the meat off the bone and add back to the soup. Serve with a huge chunk of warm crusty bread.


Tip:
When you're buying beef for this soup, make sure you buy something that has a bone in it. Mom always told me that that's the secret to making good soup. Shin bone, shank, short ribs...any of the above will work fine.