Beef Barley Soup



2 pounds beef short ribs with bones

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 pearl barley

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.

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. Yield: 8

servings (2 quarts). Diabetic Exchanges: One 1-cup serving (prepared without

salt) equals 3 meat, 1 vegetable, 1 starch; also, 314 calories, 156 mg

sodium, 72 mg cholesterol, 19 gm carbohydrate, 27 gm protein, 15 gm fat.



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