*  Exported from  MasterCook  *

                             Beef Barley Soup

Recipe By     : Jan Spencer - Taste of Home Field Editor
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups & Stews                    Vegetables
                Diabetic                         Grains

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        beef short ribs -- with bones
   5      cups          water
   1 3/4  cups          tomatoes, canned -- diced, undrained
   1      medium        onion -- chopped
   1      teaspoon      salt, optional
     1/8  teaspoon      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

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)

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NOTES : Yields: 2 quarts or 8 - 1 cup servings.

Found in the Taste of Home November/97 Magazine

Diabetic Exchanges:
One cup serving (prepared without salt) equals 3 meat, 1 vegetable, 1
starch 1 fat

Per Serving: (1 cup):
314 calories, 156 mg sodium, 72 mg. cholesterol, 19 gm. cabohydrate, 27
gm. 15 gm. fat