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Beef Barley Soup Recipe

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Beef Barley Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Beef, shortribs, separable lean and fat, choice, raw | 1.00 lb
  • Drinking tap water | 2.00 cup 8 fl oz
  • Celery, raw | 0.50 cup chopped
  • Salt | 1.00 tbsp
  • Spices, pepper, black | 0.50 tsp, ground
  • Barley, pearled, raw | 0.50 cup
  • Cabbage, raw | 1.00 cup, shredded
  • Carrots, raw | 1.00 cup strips or slices
  • Parsnips, raw | 2.00 cup slices
  • Onions raw | 2.00 cup, sliced
  • Tomato paste, canned without salt | 2.00 can 6 oz
Nutrition Facts (Per Serving)

Calories per serving: 276.08 mg

Fat per serving: 16.86 g

Saturated fat per serving: 7.22 g

Protein per serving: 9.80 g

Sodium per serving: 773.31 mg

Cholesterol per serving: 34.47 g

Instructions

  1. Combine water, ribs, celery, salt and pepper in a dutch oven. Bring to boiling, cover tightly and let simmer for 1 to 2 hours.
  2. Remove ribs from stock, cool, discard bones of ribs and chop the meat then return to stock.
  3. Stir in barley, continue cooking 30 minutes. Add cabbage, parsnips, carrots, onions and tomato paste.
  4. Simmer for 30 minutes or until vegetables are tender. Serve hot with any bread or as it is.

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