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Add a photoServings: 8
Ingredients
- 2 lb beef short ribs with bones
- 5 c. water
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 med onion, minced
- 1 x to 1-1/2 tsp. salt, optional
- 1/8 tsp pepper
- 2 c. sliced carrots
- 1 c. sliced celery
- 1 c. minced cabbage
- 2/3 c. quick-cooking pearl barley
- 1/4 c. chopped fresh parsley
Directions
- In a soup kettle, combine ribs, water, tomatoes, onion, salt if you like and pepper; bring to a boil over medium heat. Reduce heat: cover and simmer for 1-1/2 to 2 hrs or possibly till meat is tender. Remove ribs; cold.
- Skim fat. Remove meat from bones and cut into bite-size pcs; return to broth. Add in carrots, celery and cabbage; bring to a boil. Reduce heat; cover and simmer 15 min. Add in barley; return to a boil. Reduce heat; cover and cook 10-15 min or possibly till barley and vegetables are tender.
- Add in parsley.
- Yield: 8 servings (2 qts). Diabetic Exchanges: One 1-c. serving (prepared without salt) equals 3 meat, 1 vegetable, 1 starch;
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 8 servings | |
| Calories 405 | |
| Calories from Fat 273 | 67% |
| Total Fat 30.34g | 38% |
| Saturated Fat 13.12g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 115mg | 5% |
| Potassium 449mg | 13% |
| Total Carbs 18.81g | 5% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.1g | 2% |
| Protein 14.41g | 23% |
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