Recipe Category:

Published :  2013 - 04- 03

Nutritive Information :   

• Calories: 278.42cal

• Protein: 20.94g

• Fat: 10.72g

• Fiber: 2.67g

• Cholesterol: 51.17mg

• Vitamin A: 1009.50 RE

• Vitamin C: 8.28 mg

• Vitamin E: 4.47mg

• Thiamine: 0.27mg

• Riboflavin: 0.24mg

• Niacin: 3.24mg

• Vitamin B6: 0.26mg

• Folate: 23.85mcg

• Sodium: 1016.74mg

• Calcium: 50.58mg

• Magnesium: 58.94mg

• Potassium: 515.37mg

• Iron: 3.21mg

• Zinc: 5.19mg

Instructions :

• Cut carrots and celery into 2-inch pieces; dice onions. 

• In an 8-quart Dutch oven, over high heat, heat carrots, celery, onion, beef ribs, barley, bouillon, salt, pepper, and 10 cups water to boiling. Reduce heat to low; cover and simmer 1 hour or until barley is tender, stirring occasionally.

• While soup is cooking, trim tough stems from watercress; coarsely chop watercress. 

• Remove beef ribs from Dutch oven; skim fat from soup. Cut meat from bones; discard bones. Return meat to soup. Add watercress; over high heat, heat through.

Serves : 6

Ingredients :

• 3 medium Carrot

• 3 pieces Celery

• 2 medium Onion

• 1 pound Short Ribs lean

• 3/4 cup Barley

• 1 packet Beef Bouillon

• 2 teaspoon Pepper

• 10 cups Water

• 1 medium Watercress

Video :

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