Source:

Classifications: Soups and Stews

Qty Measure Ingredient

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2 pounds beef short ribs, with bones

5 cups water

1 14-1/2oz can diced tomatoes, undrained

1 medium onion, chopped

1 to 1 1/2 tsp salt, optional

1/8 teaspoon pepper

2 cups carrots, sliced

1 cup celery, sliced

1 cup cabbage, chopped

2/3 cup quick-cooking barley

1/4 cup minced fresh parsley

Instructions: In a large saucepan or Dutch oven, 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; allow to 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 for 15 minutes. Add barley; return to a boil. Reduce heat; cover and cook for 10-15 minutes or until barley and vegetables are tender. Stir in parsley. Yield: 8 servings (2 quarts).

Staging:

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Background: Note: 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.

Serves: 8

Food Exchanges: