Vegetable Beef Barley Soup

Yield: 4 Servings

Nutritional Information Per Serving (1/4 of recipe):
Calories: 208, Fat: 5 g, Carbohydrate: 31 g, Fiber: 4 g, Protein: 11 g, Sodium: 1009 mg, Cholesterol: 13 mg
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1/2 Medium Fat Meat, 1/2 Fat

Source: "The Best Diabetes Cookbook"

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Ingredients

1 T vegetable oil
2 tsp crushed garlic
1 med onion, diced
2 celery stalks, diced
2 carrots, diced
2 C sliced mushrooms
3-1/2 C beef stock
1/3 C barley
2 sm potatoes, peeled and diced
4 oz. stewing beef, diced
2 T chopped fresh parsley

In lge saucepan, heat oil, sauté garlic, onion, celery, carrots and mushrooms until tender, approx. 10 minutes.

Add stock, barley, potatoes and beef, cover, reduce heat and simmer approximately 50 minutes or until barley and potatoes are tender, stirring occasionally.