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Mushroom Barley Soup -- e-w

Source of Recipe

Mr. Food’s Quick & Easy Diabetic Cooking 2001
Mushroom Barley Soup – 15 -- e-w
Serves: 15

6 c. water
2 10-1/2-oz. cans condensed beef broth
1 lb. beef top round, cut into 1/2-in. chunks
2 large onions, chopped
1/2 lb. sliced fresh mushrooms
4 medium carrots, peeled and sliced
1 14-1/2-oz. can diced tomatoes, drained
3/4 tsp. black pepper
1 c. quick-cooking pearl barley

In a soup pot combine all ingredients except the barley; cover and bring to a boil over high heat. Reduce heat the heat to low and simmer, covered, for 20 minutes, stirring occasionally. Add barley and simmer for 15 to 20 minutes longer or until the barley is tender.

One 1-cup serving equals: 98 calories…1 gm fat…16 mg cholesterol…213 mg sodium…14 gm carbohydrate…2 gm fiber…9 gm protein +++EXC: 1/2 starch…1 very lean meat…1 vegetable +++WWP: 2