Directions:
- In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove ribs; cool. Skim fat.
- Remove meat from bones and cut into bite-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. Reduce heat; cover and simmer 15 minutes.
- Add barley; return to a boil. Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 421.94 Kcal (1767 kJ) | ||
| Calories from fat | 306.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.03g | 52% | |
|---|---|---|---|
| Cholesterol | 86.17mg | 29% | |
| Sodium | 535.44mg | 22% | |
| Potassium | 448.44mg | 10% | |
| Total Carbs | 10.58g | 4% | |
| Sugars | 2.86g | 11% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 19.19g | 38% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.5mg | 14% | |
| Calcium | 53.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 120.3 Kcal (504 kJ) | ||
| Calories from fat | 87.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 52% | |
|---|---|---|---|
| Cholesterol | 24.57mg | 29% | |
| Sodium | 152.66mg | 22% | |
| Potassium | 127.86mg | 10% | |
| Total Carbs | 3.02g | 4% | |
| Sugars | 0.82g | 11% | |
| Dietary Fiber | 0.7g | 10% | |
| Protein | 5.47g | 38% | |
| Vitamin C | 3mg | 17% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.7mg | 14% | |
| Calcium | 15.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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