Roast Beef and Barley Soup Recipe
When making this soup, I tend to clean out the refrigerator by adding all kinds of leftovers. In fact, my family says they have to watch out for the kitchen sink!
Diabetic Exchange
TOTAL TIME: Prep: 10 min.
Cook: 35 min.
MAKES: 12-14 servings
Ingredients
2 cups beef broth
8 cups water
2 cups chopped cooked roast beef
1/2 cup chopped carrots
3 celery ribs, chopped
1/2 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup quick-cooking barley
1 teaspoon dried oregano
1/2 teaspoon pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup frozen or canned peas
1/2 cup frozen or canned cut green or wax beans
Seasoned salt to taste
Directions
In a stockpot, combine the first 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Add the soup, peas and beans. Simmer, uncovered, for 10 minutes. Add seasoned salt. Yield: 12-14 servings (about 3-1/2 quarts).
Nutritional Facts
1 cup equals 123 calories, 1 g fat (trace saturated fat), 18 mg cholesterol, 323 mg sodium, 17 g carbohydrate, 4 g fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.
Originally published as Beef Barley Soup in Country Extra January 1996, p51
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Posted by: Beth Layman <blayman38@gmail.com>
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