Short Rib Soup
TOTAL TIME: Prep: 15 min. Cook: 2 hours 10 min.
YIELD: 10 servings.
This is one of my dad's most irresistible dishes. It has a flavorful broth, tender meat and colorful vegetables. It really hits the spot on a chilly fall or winter day.—Art Winter, Trumbull, Connecticut
Ingredients
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1 can (15-1/2 ounces) lima beans
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1 can (14-1/2 ounces) cut green beans
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4 cups water
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2 pounds beef short ribs
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 cup coarsely chopped carrot
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3/4 cup chopped onion
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1/3 cup medium pearl barley
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1 tablespoon salt
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1 tablespoon sugar
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1/2 teaspoon dried basil
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1 bay leaf
Directions
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1.
Drain beans, reserving liquid; set beans aside. Place the liquid in a Dutch oven or soup kettle; add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until the meat is tender.
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2.
Remove meat from bones; discard bones. Cut the meat into bite-size pieces and return to kettle. Add beans and cook for 10 minutes or until heated through. Discard bay leaf before serving.
Nutrition Facts
1 cup: 159 calories, 4g fat (2g saturated fat), 22mg cholesterol, 1046mg sodium, 19g carbohydrate (4g sugars, 6g fiber), 9g protein.
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