World Famous Recipes

Vegetable-Barley Soup

Ingredients

2 14-ounce cans reduced-sodium beef broth

1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed

1/2 teaspoon salt

1/8 teaspoon ground black pepper

2/3 cup quick-cooking barley

1/2 cup thinly sliced carrot

1 medium red or green sweet pepper, cut into 1/2-inch pieces

1/2 cup fresh or frozen sugar snap peas, halved crosswise, or

frozen cut green beans

1/2 cup sliced leek*

1 14-1/2-ounce can low-sodium tomatoes, undrained and cut up

Fresh thyme sprigs (optional)

Thin carrot strips (optional)

Directions

1. In a large saucepan or Dutch oven, combine beef broth, dried

thyme (if using), salt, and black pepper. Add barley and sliced

carrot. Bring to boiling; reduce heat. Cover and simmer for 5

minutes.

2. Stir in sweet pepper, sugar snap peas, and leek. Return to

boiling; reduce heat. Cover and simmer about 5 minutes more or until

vegetables and barley are tender. Stir in undrained tomatoes and

snipped fresh thyme, if

using; heat through. If desired, garnish with thyme sprigs and

carrot strips. Makes 8 side-dish servings.

*Note: When slicing the leek, use the white portion and about 1 inch

of the green tops.

Nutritional facts per serving: calories: 69, total fat: 0 g,

saturated fat: 0 g, cholesterol: 0 mg, sodium:

363 mg, carbohydrate: 15 g, fiber: 3 g, protein: 3 g

from Diabetic Gourmet magazine