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The barley helps to make this soup filling and robust. I like to eat it with a piece of crusty bread slathered in butter.Tara McDonald, Kansas City, Missouri
This recipe is:
Nutritional Facts 1-1/3 cups equals 364 calories, 10 g fat (3 g saturated fat), 53 mg cholesterol, 852 mg sodium, 44 g carbohydrate, 8 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable, 1/2 fat.
Originally published as Vegetable Beef Barley Soup in
Taste of Home Everyday Slow Cooker & One Dish Recipes
Annual 2011, p62
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