Recipe: Slow-Cooked Beef, Barley and Vegetable Soup (crock pot)

SLOW-COOKED BEEF, BARLEY AND VEGETABLE SOUP

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
1 (14 1/2 ounce) can diced tomatoes with roasted garlic
1 (10 3/4 ounce) can condensed tomato soup, undiluted
1/2 cup uncooked pearl barley
1 cup frozen green peas

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.

Makes 11 servings

Nutritional Information Per Serving (per 1-cup serving): Calories: 145, Carbohydrate: 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

Source: The Complete Diabetes Prevention Plan by Sandra Woodruff and Christopher Saudek