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 SimmerApproximately 50 Minutes or Until Barley And potatoes Are Tender,Stirring Occasionally.

Nutrition:
 * 208 Calories, 11g Protein, 1009 mg Sodium, 13 mg Cholesterol,
 * 5g Fat, 31g Carbs

Exchanges: 1 1/2 Starch, 1 Vegetable, 1/2 Medium Fat Meat, 1/2 Fat


 * note: Use The Lowest Sodium Broth You Can or Make Your OwnTo Cut Back on The Sodium Content of This Recipe. Take Care, Gloria

contributed by

 * Healthy Recipes For diabetic Friends Y-Group