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Beef Barley Soup

 Beef Barley Soup
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
8 ServingsPrep: 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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Beef Barley Soup (continued)

Nutritional Facts: One 1-cup serving (prepared without salt) equals 314 calories, 15 g fat (0 saturated fat), 72 mg cholesterol, 156 mg sodium, 19 g carbohydrate, 0 fiber, 27 g protein. Diabetic Exchanges: 3 meat, 1 starch, 1 vegetable.