Beef and Barley Soup

For me there is nothing better on a cold winter night than a hot bowl of soup and a slice of crispy bread (and eating in front of the fireplace). Each of my children always had a special request. Kendra's favorite was spinach tortellini soup. 

My son Billy always wanted beef and barley soup.

Serving for 4
Ingredients:
2 beef short ribs
2 stalks of celery
3 carrots or 1/2 bag of  baby carrots
2 boxes of beef broth
1 small onion
1 teaspoon oregano
1 cup pearled barley
1 16 ounce can of chopped tomatoes
salt/pepper to taste
olive oil

Directions:
Season short ribs with salt and pepper.
Add about 2 tablespoons of olive oil to a hot Dutch oven.  When the oil is heated, brown the short ribs on all sides.

While the meat is browning, chop the celery, carrots, and onion.

Remove the short ribs from the pan, and add the vegetable.  Cover, lower heat and allow to cook about 5 minutes.

Return short ribs to the pan, add the beef broth and oregano.  Cover and allow to simmer approximately 2 1/2 hours or until the meat easily separates from the bone.

Remove the beef, and cut into bite size pieces.  Return the meat to the pot, add the tomatoes, and barley.  Cook for 30 minutes, and enjoy!

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