Hearty Vegetable Barley Soup Recipe

Hearty Vegetable Barley Soup Recipe photo by Taste of Home

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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

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Hearty Vegetable Barley Soup Recipe

Prep: 20 min. Cook: 45 min.

Yield: 5 Servings

20 45 65

Ingredients

1/2 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 small onion, chopped
1 celery rib, sliced
1 medium carrot, sliced
2 teaspoons reduced-sodium beef bouillon granules
1 bay leaf
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups frozen mixed vegetables
3/4 cup quick-cooking barley

Directions

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leaf, garlic, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Stir in mixed vegetables and barley; return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Discard bay leaf. Yield: 5 servings.

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