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Hearty Vegetable Barley Soup

TOTAL TIME: Prep: 20 min. Cook: 45 min. YIELD: 5 servings.
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

Ingredients

  • 1/2 pound lean ground beef (90% lean)
  • 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

  • 1. 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.
  • 2. 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.

Nutrition Facts

1-1/2 cups: 233 calories, 5g fat (2g saturated fat), 28mg cholesterol, 527mg sodium, 35g carbohydrate (6g sugars, 9g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

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