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Beef and Barley Soup

1 tb Cooking oil
2 lb Beef short ribs
2 md Onions, coarsely chopped
3 Carrots, sliced
3 Stalks Celery, sliced
1 cn Whole tomatoes (28 oz.),
With liquid, chopped
2 ts Water
4 Chicken bouillon cubes
1/3 c 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 qts.)

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