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
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
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.
