Beef Barley Soup

3 hours Prep: 10 minutes Cook: 2 hours

820 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2 1/2	pounds	beef, short ribs
2	tablespoons	vegetable oil
7	cups	water
16	ounces	tomatoes, canned
1	each	onion	sliced
2	tablespoons	beef bouillon granules
1	teaspoon	basil
1/2	teaspoon	worcestershire sauce
2	cups	carrots	sliced
1	cup	celery	sliced
1	cup	pearl barley
1/2	cup	green bell pepper	chopped
1/4	cup	parsley leaves
1 1/2	teaspoons	salt

Directions

In large kettle or dutch oven, brown short ribs over low heat.

Drain well.

Stir in water, undrained tomatoes, onion, bouillion granules, salt, basil, and Worcestershire sauce.

Cover, simmer for 1 1/2 hours.

Stir in carrot celery, barley, green pepper, parsley.

Cover, simmer for 45 minutes.

Remove ribs.

When cool enough to handle, cut off any meat and coarsely chop Discard bones.

Skim off fat from soup. Return meat to soup, heat through.

Season to taste with salt and pepper.

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Nutrition Facts

Serving Size 508g

Amount per Serving

Calories 820 70% of calories from fat

	% Daily Value*
Total Fat 63.0g	98%
Saturated Fat 26.0g	129%
Trans Fat 0.0g
Cholesterol 133mg	44%
Sodium 832mg	35%
Total Carbohydrate 27.0g	9%
Dietary Fiber 6.0g	24%
Sugars 4.0g
Protein 34.0g	69%

Vitamin A	109%		Vitamin C	31%
Calcium	7%		Iron	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Pitkin County Pork Chops

Pretty darn easy and tasty. I had all ingredients on hand and didn't have to worry about a trip to the store. I didn't use any cayenne because we have small children, but it still came out great. The sauce was tasty over rice!

Reviewed by Tiggertheterrible