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
Beef Barley Soup
Beef Barley Soup
Prep Time
30 min
Cook Time
1 hour 55 min
Yield
8 servings (2 quarts)
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.
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.
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