Short Rib Soup Recipe

Ingredients

1 can (15-1/2 ounces) lima beans1 can (14-1/2 ounces) cut green beans4 cups water2 pounds beef short ribs1 can (14-1/2 ounces) diced tomatoes, undrained1 cup coarsely chopped carrot3/4 cup chopped onion1/3 cup medium pearl barley1 tablespoon salt1 tablespoon sugar1/2 teaspoon dried basil1 bay leaf

Preparation

Drain beans, reserving liquid; set beans aside. Place the liquid in a Dutch oven or soup kettle; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until the meat is tender.

Remove meat from bones; discard bones. Cut the meat into bite-size pieces and return to kettle. Add beans and cook for 10 minutes or until heated through. Discard bay leaf before serving.