Beef Barley Soup from Healthy Diabetic Recipes

Beef Barley Soup Recipe

Recipe Ingredients:

2 lb beef short ribs, with bones
5 cups water
1 3/4 cups tomatoes, canned, diced, undrained
1 medium onion, chopped
1 tsp salt, optional
1/8 tsp 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

Recipe Instructions:

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)

Servings: 8

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

~ Gelett Burgess, 'Look Eleven Years Younger' (1937).

 

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