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My mom picked up this barley soup recipe in her fitness class and passed it to me. It’s loaded with goodness! Sometimes, I substitute ground turkey as the meat and use chicken bouillon instead of beef flavored.—Emily Melton, Prophetstown, Illinois
This recipe is:
Diabetic Friendly
Nutritional Facts 1-1/2 cups equals 233 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 527 mg sodium, 35 g carbohydrate, 9 g fiber, 15 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat.
Originally published as Hearty Vegetable Barley Soup in Country Woman April/May 2010, p46
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Reviewed on Apr. 09, 2011 by gateau
very tasty,everyone loved it,even better next day..it is now a go-to recipe .
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