It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Beefy Vegetable and Barley Soup

Source: dLife

A wonderfully chunky soup that is perfect on a cold night.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	371.7

Total Carbs	34.2 g

Dietary Fiber	6.6 g

Sugars	4.0 g

Total Fat	5.6 g

Saturated Fat	1.8 g

Unsaturated Fat	0.3 g

Potassium	772.7 mg

Protein	44.2 g

Sodium	219.8 mg

Dietary Exchanges 5.6 Fat, 1.0 Vegetables, 3.9 Meat, 1.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

Directions

Cut the meat into 1 inch cubes. Coat a large, heavy pot with nonstick cooking spray and cook the meat over medium high heat until browned, stirring often.
Add the onion, celery, bay leaf, parsley, and water, and bring to a boil, lower heat, and simmer, covered, for 45 minutes.
Add the vegetable juice, broth, potato, and barley. Return to a boil, lower the heat, and cover, cooking for 30 minutes.
Add the carrot and mixed vegetables, cover, and continue to cook over low heat for 30 minutes, or until the meat is tender and the barley is done. Remove the bay leaf before serving.