*  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