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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!
This recipe is:
Diabetic Friendly
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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Reviewed on Apr. 21, 2012 by xicota
A good, basic recipe that is very flexible. I added more seasoning (Mrs. Dash, garlic powder, onion powder), as per my family's preference, as well as a can of beef gravy. With all the leftover vegetables I had on hand, this recipe made a huge pot of soup. I even froze a portion of it. If you have never cooked barley before, don't be intimidated---it is easy. I followed the package directions and it turned out perfect.
Reviewed on Mar. 01, 2012 by TheDix
Great comfort food!! The recipe lends itself to making substitutions, going with whatever leftovers your refrigerator has. I added gravy from the pot roast I fixed the other day.
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