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Beef Barley Soup




  1. 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.
  2. Remove ribs; cool. Skim fat. Remove meat from bones and cut into bite-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  3. Add barley; return to a boil. Reduce heat; cover and cook for 10-15 minutes or until barley and vegetables are tender. Add parsley.

Yield: 8 servings (2 quarts)

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

314 calories, 156 mg sodium, 72 mg cholesterol, 19 gm carbohydrate, 27 gm protein, 15 gm fat


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