Diabetic Soup Recipes
Beef Barley Soup Recipe
Ingredients:
2 lb beef short ribs, with bones
5 cup water
1 3/4 cup tomatoes, canned, diced, undrained
1 medium onion, chopped
1 tsp salt, optional
1/8 tsp pepper
2 cup carrots, sliced
1 cup celery, sliced
1 cup cabbage, chopped
2/3 cup pearl barley, quick cooking
1/4 cup minced fresh parsley
Preparation:
In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired
and pepper; bring to a boil over medium heat. Reduce heat; cover and
simmer for 1-1/2 to 2 hours or until meat is tender. Remove ribs;
cool. Skim fat from broth. Remove meat from bones and cut into
bite-size pieces; return to broth. Add carrots, celery, and cabbage;
bring to boil. Reduce heat, cover and simmer 15 minutes. Add barley
return to boil. Reduce heat; cover and cook 10-15 minutes or until
barley and vegetables are tender. Add parsley.
(you might want to omit the salt and add low sodium beef broth cubes)
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NOTES : Yields: 2 quarts or 8 - 1 cup servings.
Found in the Taste of Home November/97 Magazine
Diabetic Exchanges:
One cup serving (prepared without salt) equals 3 meat, 1 vegetable, 1
starch 1 fat
Contributor: Jan Spencer - Taste of Home Field Editor
Preparation Time: 0:00
Serves: 8
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Beef Barley Soup Recipe provided for you by InformationAboutDiabetes.com
