In large kettle or dutch oven, brown short ribs over low heat. Drain well. Stir in water, undrained tomatoes, onion, bouillion granules, salt, basil, and Worcestershire sauce. Cover, simmer for 1 1/2 hours. Stir in carrot celery, barley, green pepper, parsley. Cover, simmer for 45 minutes. Remove ribs. When cool enough to handle, cut off any meat and coarsely chop Discard bones. Skim off fat from soup. Return meat to soup, heat through. Season to taste with salt and pepper. Makes 8 servings. Posted to MC-Recipe Digest V1 #269 Date: Wed, 30 Oct 1996 06:59:05 -0500 From: kmeade@IDS2.IDSONLINE.COM (The Meades)
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|Serving Size: 1 Serving (382g)|
|Recipe Makes: 8|
|Calories from Fat: 270 (53%)|
|Amt Per Serving||% DV|
|Total Fat 30g||40 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 99.4mg||31 %|
|Sodium 411.2mg||14 %|
|Potassium 775.9mg||20 %|
|Total Carbohydrate 28.9g||9 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 22.5g|
|Protein 31.5g||45 %|
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Calories per serving: 512
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