Soup, Chili, Stew and Dumpling Recipes
Beef Barley Soup
Yield: 8 servings (2 quarts)
Ingredients
- 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
Instructions
- 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.
Nutrition
Per serving: 314 calories, 156mg sodium, 72mg cholesterol, 19gm carbohydrate, 27gm protein, 15gm fat
Exchanges: One 1-cup serving (prepared without salt) equals 3 meat, 1 vegetable, 1 starch