Soup: 3 pt. Beef & Barley Soup
Source of Recipe
Grandma Jo's Soup Kettle Cookbook by JoAnna M. Lund, pg 156
List of Ingredients
1 3/4 cups fat-free beef broth (one 14 1/2-ounce can)(Swanson's)
1 cup water
1 teaspoon dried parsley flakes
2 cups tomatoes coarsely chopped (1- 16-ounce can) & undrained
8 ounces roasted beef bottom round (8 ounces), diced (1 1/2 cup)
1/2 cup celery finely diced
1/2 cup chopped onions
1/2 cup diced carrots
2 cups shredded cabbage
5 ounces potatoes finely diced raw
1/2 cup frozen green beans
3 tablespoons barley (3/4 ounce)
1/4 teaspoon black pepper Recipe
In a slow cooker container, combine beef broth, water, parsley flakes, and undrained tomatoes. Add roast beef, celery, onion, carrots, cabbage, potatoes, green beans, barley, and black pepper. Mix well to combine. Cover and cook on LOW for 8 to 10 hours. Stir well before serving. Serves 6.
Hint: If you don't have leftovers, purchase a chunk of lean cooked roast beef from your local deli or use Healthy Choice Deli slices.
Serving Size (1 1/2 cups) According to the cookbook: Per Serving:
139 Calories, 3g Fat, 14g Pro, 14g Carb, 438mg Sod, 50mg Calc, 2g Fiber
Healthy Exchanges: 2 Veg, 1 1/3 Pro, 1/3 Bread, 6 Opt. Cal. Diabetic
Exchanges: 1 1/2 Veg, 1 Meat, 1/2 Starch
Weight Watcher Points: 3
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