Beef and Barley Soup

---------- Recipe via Meal-Master (tm) v8.05

Title: Beef and Barley Soup
Categories: Diabetic, Soups/stews, Beef, Lamb
Yield: 8 Servings

1/2 lb Stewing lamb or beef; 2 lg Carrots; diced
6 c Water; 2 Leeks; sliced white
part
1 Bay leaf; -- only
1/4 ts Whole black peppercorns; 1 Onion; finely
chopped
1/2 c Pot or pearl barley; 1 c Diced rutabaga or
turnip;
2 Stalks celery; diced Parsley; chopped

Cut meat into 3/4" cubes; trim and discard fat.

In large saucepan or soup kettle, combine meat, water, bay leaf, and
peppercorns; bring to boil. Reduce heat, cover and simmer for 1 hour,
skimming off foam occasionally.

Meanwhile, in small saucepan, cover barley with water. Bring to boil.
Rinse
and strain. Add to soup pot with celery, carrots, leeks, onion, and
rutabaga; bring to boil. Reduce heat and simmer for about 30 minutes
or
until barley is tender.

Ladle into soup bowls or tureen. Garnish with parsley.

8 servings/serving size: 1/8 recipe

NOTE: Some cookbooks may refer to this as barley broth. It is a
full-bodied, economical medley of vegetables, bits of meat, and barley
that
makes a great, satisfying meal on its own.

NOTE: Beef and Barley Soup (Scotch Broth -- British)

PERSONAL NOTE: Used leftover turkey after Thanksgiving. I am sure all
the
good Brits will forgive me...:-))))

Food Exchanges per serving: 1 STARCH + 1 VERY LEAN MEAT; CAL: 106;
TOTAL
FAT: 2g; SATURATED FAT: 1g; CHOL: 18mg; SOD: 35mg; POT: 257mg; CARB:
15g;
PRO: 8g;

Source: World-Class Diabetic Cooking

Brought to you and yours via Nancy O'Brion and Clan

-----