My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

No current photos.

Share Your Photos!

is this recipe not exactly what you are looking for?

Try these similar recipes»

or

Browse similar recipes by category

what's popular now

Chicken Pot Pie

By: Bbabi

Mark's Super Low Fat Pancakes

By: ladypit

Ultimate Chicken Quesadillas

By: Charlotte J

Stuffed Pork Chops in Mushroom Soup

By: mary winecoff

Easy Pineapple Chili

By: Jen Rickmann

More Popular Recipes

Best Beef Barley Soup

Recipe #300101 | 2¾ hours | 10 min prep | SERVES 24 , 24 bowls (Change Servings)
(0) RATE IT NOW READ REVIEWS

Babychops

RECIPE BY: Babychops

This is so easy & so darned good. I just made a batch for my Mom who is under the weather, she really liked it - I omitted the onion for her as she can't tolerate it & she actually had a whole bowl when the day before all she could eat was a half a pear & a cup of tea... I love this stuff & usually eat it for a week after I make a batch. It's that good... Be sure to get the bone-in short ribs as the bones add to the flavor.

Posted on: Apr 22, 2008

Print Recipe

Ingredients

  • 3 lbs beef short rib (bone in)
  • 1 tablespoon beef bouillon (I use Caldo de Res)
  • 1 (14 1/2 ounce) can diced tomato, organic or 4 roma tomato, diced
  • 1 large yellow onion, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper, coarsely ground
  • 1 (12 ounce) bag baby carrot (approx size)
  • 5 stalks celery, chopped
  • 1 head cabbage, chopped
  • 1 (16 ounce) bag pearl barley (approx size)

    • Directions

    1. 1
      In a large stock pot boil 1 gal water, add beef ribs, tomatoes, onion, salt & pepper - continue to boil for 1 1/2 hour.
    2. 2
      Remove ribs & slice from bones, discarding bones. Chop into bite sized pieces & return to pot.
    3. 3
      Add carrots, celery, cabbage & barley and continute to boil for 45 minutes. You could use quick cooking barley for a shorter cooking time but I don't.
    4. 4
      Ladel up & enjoy!
    5. 5
      You can always experiment and add ingredients you prefer for a different flavor! When I don't feel like chopping cabbage I just put in 2 bags of shredded from Albertson's.

    Questions about this recipe?

    Spot an error in this recipe?

    Read all 0 reviews
    Nutrition Facts

    Serving Size 1 (159g)

    Recipe makes 24 servings

    The following items or measurements are not included below:

    1 teaspoon pepper

    Calories 309
    Calories from Fat 187 (60%)
    Amount Per Serving %DV
    Total Fat 20.9g 32%
    Saturated Fat 9.0g 45%
    Monounsaturated Fat 9.3g
    Polyunsaturated Fat 0.9g
    Trans Fat 0.0g
    Cholesterol 43mg 14%
    Sodium 167mg 6%
    Potassium 386mg 11%
    Total Carbohydrate 20.1g 6%
    Dietary Fiber 4.6g 18%
    Sugars 3.2g
    Protein 11.0g 21%
    Vitamin A 2090mcg 41%
    Vitamin B6 0.3mg 15%
    Vitamin B12 1.5mcg 24%
    Vitamin C 16mg 27%
    Vitamin E 0mcg 0%
    Calcium 42mg 4%
    Iron 1mg 10%

    detailed view...

    how is this calculated?

    Recipezaar Home | E-mail this Page

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2007 Scripps Networks, Inc. All rights reserved