University of Illinois Extension

Recipes for Diabetes - University of Illinois Extension

http://urbanext.illinois.edu/diabetesrecipes
BEEF BARLEY SOUP

Ingredients

  • 2 teaspoons canola oil
  • 1 pound boneless beef round steak, cubed
  • 2 carrots, sliced
  • ½ cup onion, chopped
  • 1 cup fresh mushrooms, sliced
  • 1 cup celery, chopped
  • 48 ounces of reduced sodium beef broth
  • 14 ounces petite cut diced tomatoes, no added salt
  • 1 cup water
  • 2 bay leaves
  • ½ cup uncooked barley
  • 1 cup frozen peas

Directions

  1. Cook beef on medium heat in a Dutch oven for 5 minutes or until browned, stirring frequently.
  2. Remove beef and set aside. Sauté onions, celery, mushrooms, and carrots until tender but crisp, about 5 minutes.
  3. Add beef, broth, bay leaves, and tomatoes and bring to a boil. Cover and reduce heat to simmer.
  4. Continue simmering 1 hour. Add barley and frozen peas and bring back to a boil. Reduce heat to simmer and continue cooking 30 minutes, or until barley is tender.
  5. Discard bay leaves.
Total time: 1 hour 41 minutes
Preparation time: 30 minutes
Nutrition Facts
Servings per Recipe: 7 - 1 cup servings
Amount Per Serving
Calories 228 Calories from Fat 33
Total Fat 3 g
Cholesterol 61 mg
Sodium 533 mg
Carbohydrate 22 g
Dietary Fiber 5 g
Protein 24 g
Exchange 1 ½ Starch, 2 Lean Meats, 1 Vegetable
Carbohydrate Units 1 ½

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