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SC: Beef, Barley & Vegetable Soup

Source of Recipe

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SC: Beef, Barley & Vegetable Soup

Diabeticgourmet.com
The Complete Diabetes Prevention Plan - Sandra Woodruff, Christopher Saudek
Reviews rated this recipe 4 of 5 stars.
Exchanges
Yield: 11 servings (1 cup ea.)

Ingredients:
• 1-1/4 pounds lean stew beef, cut into bite-size pieces
• 1 medium-large onion, cut into thin wedges
• 1 cup sliced carrot
• 1 tablespoon beef bouillon granules
• 1-1/4 teaspoons dried thyme
• 1-1/4 teaspoons dried oregano
• 1/4 teaspoon ground black pepper
• 5 cups water
• 14-1/2-ounce can diced tomatoes with roasted garlic
• 10-3/4-ounce can condensed tomato soup, undiluted
• 1/2 cup uncooked pearl barley
• 1 cup frozen green peas

Directions:
1. Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Cook the beef in two batches for several minutes, until nicely browned.

2. Transfer the beef to a 3-quart or larger slow cooker. Add the onion, carrots, beef granules, thyme, oregano, and pepper. Pour in the water, undrained tomatoes, and tomato soup.

3. Cover and cook on high for 4 hours or on low for 8 hours. Add the barley and cook for an additional hour at high or 2 hours at low, until the barley is tender. Add the peas and cook for 30 minutes at high or 1 hour at low. Serve hot.

Per 1-cup Serving: Calories: 145; Protein: 14 g; Sodium: 442 mg; Cholesterol: 29 mg; Fat: 2.5 g; Carbohydrates: 16 g ++++ Exchanges: 1-1/2 Lean Meat, 1/2 Starch, 1-1/2 Vegetable