- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Slow-Cooked Beef, Barley, and Vegetable Soup

Ingredients


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.


Nutritional Information Per Serving:


Calories: 145
Fat: 2.5 grams
Sodium: 442 miligrams
Cholesterol: 29 miligrams
Protein: 14 grams
Carbohydrates: 16 grams

Diabetic Exchanges

1-1/2 Lean Meat, 1/2 Starch, 1-1/2 Vegetable


Source: The Complete Diabetes Prevention Plan