Beef, Mushroom and Barley Soup - 28g Carbs, 7g Fiber, 6g Sugar
From: www.relish.com - Recipe by Jean Kressy
A hearty, filling beef soup, that's loaded is fiber, for the cold
winter nights.
You can use quick-cooking barley here to save time, but we like the
chewiness of whole barley. You can find it next to the rice in
supermarkets. Toss in some greens at the end for a splash of color.
Servings: 4
1/2 lb sirloin steak, cut into 1 1/2-inch pieces
2 Tbsp extra-virgin olive oil
1 cup diced onion
1 cup diced carrots
1 (12 oz pkg) mushrooms, coarsely chopped
1/2 cup uncooked barley
1 (10 1/2 oz can) fat-free, reduced-sodium beef broth
5 cups water
1 tsp coarse salt
1/4 tsp freshly ground black pepper
2 cups chopped Swiss chard (optional)
Heat oil in a large pot over medium heat. Add beef and saute until
brown. Add onion and carrots; cook, mixing occasionally, until onion
is softened, about 7 minutes. Add mushrooms; cook, mixing occasionally, until liquid evaporates and mushrooms are tender, about 8 minutes.
Add barley, broth, water, salt and pepper; stir to combine. Cover
and bring to a simmer; reduce heat and simmer 40 minutes or until
barley is tender. Stir in Swiss chard, if using, and cook 5 minutes.
Makes about 6 cups
Servings: 4
Nutrition per Serving:
296 Calories, 12g Fat, 3g Saturated Fat, 32mg Cholesterol, 933mg Sodium, 28g Carbs, 7g Fiber, 6g Sugars, 21g Protein
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