Potato-Beef Barley Soup
I originally got this recipe about 14 years ago. It quickly became a family favorite and through the years I have changed the recipe a bit. Tastes wonderful with a warm crusty bread. I have added a can of corn for variety. Also, red or yellow peppers can be used with green to add beautiful color.
Average Rating: 4.5 1-1/3 cups: 217 calories, 5g fat (2g saturated fat), 35mg cholesterol, 568mg sodium, 27g carbohydrate (2g sugars, 5g fiber), 16g protein.
YIELD: 12 servings (4 quarts).Ingredients
Instructions
Nutrition Facts
Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.