Vegetable Beef Barley Soup

Vegetable Beef Barley Soup - 31g Carbs

From: The Best Diabetes Cookbook Yield: 4 Servings

1 Tbsp vegetable oil 2 tsp crushed garlic 1 medium onion, diced 2 celery stalks, diced 2 carrots, diced 2 cups sliced mushrooms 3 1/2 cups beef stock **Note 1/3 cup barley 2 small potatoes, peeled and diced 4 oz stewing beef, diced 2 Tbsp chopped fresh parsley

1. In large non-stick saucepan, heat oil; saute garlic, onion, celery, carrots and mushrooms until tender, approximately 10 minutes. 2. Add stock, barley, potatoes and beef; cover, reduce heat and simmer approximately 50 minutes or until barley and potatoes are tender, stirring occasionally.

Nutrition: 208 Calories, 11g Protein, 1009mg Sodium, 13mg Cholesterol, 5g Fat, 31g Carbs Exchanges: 1 1/2 Starch, 1 Vegetable, 1/2 Medium Fat Meat, 1/2 Fat

to cut back on the sodium content of this recipe. Take care, Gloria
 * Note: Use the lowest sodium broth you can or make your own

Contributed by :

 * Healthy Recipes For Diabetic Friends Y-Group