Nutrition Facts

  • One serving:
  • One 1-cup serving (prepared without salt)
  • Calories:
  • 314
  • Fat:
  • 15 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 72 mg
  • Sodium:
  • 156 mg
  • Carbohydrate:
  • 19 g
  • Fiber:
  • 0 g
  • Protein:
  • 27 g
  • Diabetic Exchange:
  • 3 meat, 1 starch, 1 vegetable.


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Beef Barley Soup

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SERVINGS: 8

CATEGORY: Soup

METHOD: Other stovetop

TIME: Prep: 30 min. + cooling Cook: 1 hour 55 min.

Ingredients:

  • 2 pounds bone-in beef short ribs
  • 5 cups water
  • 1 can (14-1/2 ounces) 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 barley
  • 1/4 cup minced fresh parsley

Directions:

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 15 minutes. Add barley; return to a boil. Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley. Yield: 8 servings (2 quarts).


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