Rich beefy flavor, hearty barley and vegetables make this soup an awesome meal for a winter day.
Salt and pepper the short ribs liberally, then brown in a dutch oven or large soup pot. Add the can of diced tomatoes, the diced onion and chopped celery to the pot, along with Worcestershire sauce. Add beef stock to cover the short ribs. Cover and cook for 2 hours or until the short ribs are tender.
Remove the short ribs from the pot, discard the bones. Remove any fat from the short ribs, shred the meat and return it to the stock pot. Add barley, mushrooms, corn and carrots to the pot. Add most of the remaining stock to the pot and simmer for an hour to cook the barley. Add additional broth if the soup becomes too thick.
If you can't get short ribs, you can substitute other beef instead - stew meat, ground meat, left over pot roast - cooking time will drop if you are not having to tenderize and slow cook the beef.
Short ribs are expensive, but this dish is excellent with them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (409g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 512 | ||
Calories from Fat: 213 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.7g | 32 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 79.4mg | 24 % | |
Sodium 595.2mg | 21 % | |
Potassium 807.1mg | 21 % | |
Total Carbohydrate 45.4g | 13 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 39.8g | ||
Protein 30g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 512
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