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