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Beef Barley Soup
Recipe By : Jan Spencer - Taste of Home Field Editor
Serving Size : 8 Preparation Time :0:00
Categories : Soups & Stews Vegetables
Diabetic Grains
Amount Measure Ingredient -- Preparation Method
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2 pounds beef short ribs -- with bones
5 cups water
1 3/4 cups tomatoes, canned -- diced, undrained
1 medium onion -- chopped
1 teaspoon salt, optional
1/8 teaspoon pepper
2 cups carrots -- sliced
1 cup celery -- sliced
1 cup cabbage -- chopped
2/3 cup pearl barley -- quick cooking
1/4 cup minced fresh parsley
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 from broth. Remove meat from bones and cut into
bite-size pieces; return to broth. Add carrots, celery, and cabbage;
bring to boil. Reduce heat, cover and simmer 15 minutes. Add barley
return to boil. Reduce heat; cover and cook 10-15 minutes or until
barley and vegetables are tender. Add parsley.
(you might want to omit the salt and add low sodium beef broth cubes)
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NOTES : Yields: 2 quarts or 8 - 1 cup servings.
Found in the Taste of Home November/97 Magazine
Diabetic Exchanges:
One cup serving (prepared without salt) equals 3 meat, 1 vegetable, 1
starch 1 fat
Per Serving: (1 cup):
314 calories, 156 mg sodium, 72 mg. cholesterol, 19 gm. cabohydrate, 27
gm. 15 gm. fat
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