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Ingredientes
- 2 1/2 lbs. beef short ribs
- 2 tbsp. veg. oil
- 7 c. water
- 1 (16 ounce.) can tomatoes, cut up
- 1 lg. onion, sliced
- 2 tbsp. instant beef bouillon granules
- 1 1/2 teaspoon salt
- 1 teaspoon dry basil, crushed
- 1/2 teaspoon Worcestershire sauce
- 2 c. sliced carrot
- 1 c. sliced celery
- 2/3 c. quick cooking barley
- 1/2 c. minced green pepper
- 1/4 c. snipped parsley
Direcciones
- In a large kettle or possibly Dutch oven brown short ribs in warm oil over low heat; drain well. Stir in water, undrained tomatoes, onion, bouillon granules, salt, basil and Worcestershire sauce. Cover; simmer for 1 1/2 hrs. Stir in carrot, celery, barley, green pepper and parsley. Cover, simmer for 45 min. Remove ribs; when cold sufficient to handle, cut off any meat and coarsely chop. Throw away bones. Skim fat from soup. Return meat to soup; heat through. Season to taste with salt and pepper. Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 12 servings | |
| Calories 345 | |
| Calories from Fat 248 | 72% |
| Total Fat 27.5g | 34% |
| Saturated Fat 11.09g | 44% |
| Trans Fat 0.06g | |
| Cholesterol 52mg | 17% |
| Sodium 385mg | 16% |
| Potassium 337mg | 10% |
| Total Carbs 12.72g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.14g | 1% |
| Protein 11.62g | 19% |
