BEEF BARLEY SOUP

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Beef Barley Soup image

Make and share this Beef Barley Soup recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Meat

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 11

2 lbs beef short ribs with bones
5 cups water
1 (14 1/2 ounce) can tomatoes, diced, undrained
1 medium onion, chopped
1 -1 1/2 teaspoon salt (optional)
1/8 teaspoon pepper
2 cups carrots, sliced
1 cup celery, sliced
1 cup cabbage, chopped
2/3 cup quick-cooking pearl barley
1/4 cup fresh parsley, minced

Steps:

  • 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 : Calories 489.1, Fat 41.4, SaturatedFat 17.9, Cholesterol 86.2, Sodium 98.4, Carbohydrate 11.1, Fiber 2.7, Sugar 4, Protein 17.8

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