Email to Phyllis_ aka_ Filus      

Dilly Beef Barley Soup

Source of Recipe

Home-Style Soups, Salads and Sandwiches – Reiman Publications

Dilly Beef Barley Soup
Exchanges
Serves: 15 (3-3/4 qts.)

3/4 c. dry baby lima beans
1/2 c. dry yellow split peas
1/2 c. dry green split peas
4 medium carrots, sliced
4 celery ribs, sliced
3 qts. water

2 lbs. boneless beef short ribs, cut into 1-in. cubes
2 medium onions, chopped
3/4 medium pearl barley
5 low-sodium chicken bouillon cubes
4 medium potatoes, peeled and cubed
1 T. chopped fresh dill OR 1 tsp. dill weed
1/4 tsp. pepper

In a Dutch oven or soup kettle, combine the first 6 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add beef, onions, barley and bouillon; bring to a boil. Skim foam. Reduce heat; cover and simmer for 2 hours or until meat and beans are tender. Add potatoes and simmer for 20 minutes. Add dill and pepper; cook for 5 minutes.

One 1-cup serving equals: 272 calories…54 mg sodium…44 mg cholesterol…28 gm carbohydrate…20 gm protein…9 gm fat ++++ Exchanges: 2 starch…2 meat