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Beef and Barley Soup

1 tablespoon cooking oil
2 pounds beef short ribs
2 medium onions -- coarsely chopped
3 carrots -- sliced
3 stalks celery -- sliced
1 can whole tomatoes -- (28 oz) with liquid -- chopped
2 teaspoons water
4 chicken bouillon cubes
1/3 cup medium pearl barley

In a large Dutch oven or kettle, heat oil over medium-high. Brown beef. Add onions, carrots, celery, tomatoes, water and bouillon; bring to a boil.

Cover and simmer for about 2 hours or until beef is tender.

Add barley; simmer another 50-60 minutes or until barley is done.

Yield: 10-12 servings. (3 1/2 quarts)

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