Beef Barley Soup

Total Time

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

Makes

8 servings (2 quarts)

Updated: Oct. 04, 2022
When most folks think of barley, they picture it served up in a delicious soup. I'm no exception! This is a hearty soup that's a meal in itself.—Jan Spencer, McLean, Saskatchewan

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

  1. 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.
  2. 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.
  3. Add barley; return to a boil. Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley.

Nutrition Facts

1 cup: 314 calories, 15g fat (0 saturated fat), 72mg cholesterol, 156mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 meat, 1 starch, 1 vegetable.