Slow-Cooked Beef Barley Vegetable Soup

Yield: 11 servings

Ingredients

• 1-1/4 pounds lean stew beef, cut into bite-size pieces
• 1 medium-large onion, cut into thin wedges
• 1 cup sliced carrot
• 1 Tablespoon beef bouillon granules
• 1-1/4 teaspoons dried thyme
• 1-1/4 teaspoons dried oregano
• 1/4 teaspoon ground black pepper
• 5 cups water
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• 14-1/2-ounce can diced tomatoes with roasted garlic
• 10-3/4-ounce can condensed tomato soup, undiluted
• 1/2 cup uncooked pearl barley
• 1 cup frozen green peas

Directions

Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Cook the beef in two batches for several minutes, until nicely browned.

Transfer the beef to a 3-quart or larger slow cooker. Add the onion, carrots, beef granules, thyme, oregano and pepper. Pour in the water, undrained tomatoes and tomato soup.

Cover and cook on high for 4 hours or on low for 8 hours. Add the barley and cook for an additional hour at high or 2 hours at low, until the barley is tender. Add the peas and cook for 30 minutes at high or 1 hour at low. Serve hot.

Nutritional Information Per Serving (per 1-cup serving): Calories: 145, Carbs: 16 g, Cholesterol: 29 mg, Fat: 2.5 g, Saturated Fat: 0.8 g, Fiber: 3 g, Protein: 14 g, Sodium: 442 mg, Calcium: 22 mg

Diabetic Exchanges: 1-1/2 Lean Meat, 1/2 Starch, 1-1/2 Vegetable

By Terri