Beef Barley Soup

2 pounds beef short ribs with bones
5 cups water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 medium onion, chopped
1 to 1 1/2 teaspoons salt, optional
1/8 teaspoon pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking pearl barley
1/4 cup minced fresh parsley

In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until meat is tender.

Remove ribs; cool. Skim fat. Remove meat from bones and cut into bite-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Add barley; return to a boil. Reduce heat; cover and cook for 10-15 minutes or until barley and vegetables are tender. Add parsley.

Yield: 8 servings (2 quarts)

Diabetic Exchanges: One 1-cup serving (prepared without salt) equals 3 meat, 1 vegetable, 1 starch

314 calories, 156 mg sodium, 72 mg cholesterol, 19 gm carbohydrate, 27 gm protein, 15 gm fat