Beef And Barley Soup
|Beef short ribs||2 Pound|
|Onion||1 Medium, thinly sliced|
|Water||7 Cup (112 tbs)|
|Carrots||4 , chopped|
|Celery stalks||2 , sliced|
|Pearl barley||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
Trim excess fat from ribs.
In Dutch oven slowly brown ribs and onion in butter or margarine; drain off fat.
Add water, carrots, celery, barley, parsley, salt, and pepper.
Cover and simmer for 2 to 2 1/2 hours or till meat is tender.
Remove meat; skim fat from broth.
When cool enough to handle, remove meat from bones.
Cut up meat and return to broth.
Bring soup to boiling; reduce heat.
Simmer, uncovered, about 10 minutes longer.
Season to taste.
Serving size: Complete recipe
Calories 4010 Calories from Fat 3185
% Daily Value*
Total Fat 354 g545.3%
Saturated Fat 158.8 g794.2%
Trans Fat 0 g
Cholesterol 752.5 mg250.8%
Sodium 4582.9 mg191%
Total Carbohydrates 63 g21%
Dietary Fiber 14.2 g56.6%
Sugars 22 g
Protein 135 g269.9%
Vitamin A 850.1% Vitamin C 70.2%
Calcium 26% Iron 54.6%
*Based on a 2000 Calorie diet