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Vegetable Beef Barley Soup

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Description Edit

Contributed by Healthy Recipes for Diabetic Friends Y-Group

  • Source: The Best Diabetes Cookbook
  • Yield: 4 Servings

Ingredients Edit

Directions Edit

  1. In large non-stick saucepan, heat oil; sauté 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.

Notes Edit

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

Nutritional information Edit

Per serving:

  • 208 Calories | 11g Protein | 1009 mg Sodium | 13 mg Cholesterol | 5g Fat | 31g Carbs
  • Exchanges: 1½ starch | 1 vegetable | ½ medium fat meat | ½ fat

[[Category:Carrot Recipes

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