With some fall vegetables and a gentle simmer for 30 minutes, you’ll have a delicious hearty soup that will appeal to the whole family. Team this with some crusty bread and some crisp fall apples or pears and dinner is done in a flash.
8 cups low-sodium canned beef broth
2 ribs celery with leaves, cut into 1-inch pieces
3 carrots, peeled and cut into 1-inch pieces
2 parsnips, peeled and cut into 1-inch pieces
1 medium tomato, seeded and coarsely chopped
2 medium onions, quartered
3 whole cloves garlic, crushed with the flat blade of a knife
1/4 cup quick-cooking barley
2 cups shredded cooked beef
Place the beef broth, celery, carrots, parsnips, tomato, onions, garlic, and barley in a soup pot. Bring to a boil; reduce the heat to a gentle simmer and cook for 25 minutes.
Add the shredded beef and simmer for another 5 to 10 minutes.
Ladle into soup bowls and serve.
Beef and Barley Vegetable Soup
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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