Preparation:
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) |
Nutritional Information:
(1 cup): 314 calories, 156 mg sodium, 72 mg. cholesterol, 19 gm. cabohydrate, 27 gm. 15 gm. fat |
