Vegetable Beef Barley Soup

• 1 tablespoon vegetable oil
• 2 teaspoons garlic crushed
• 1 each onions diced
• 2 each celery stalks, diced
• 2 each carrots diced
• 2 cups mushrooms sliced
• 3 1/2 cups beef stock prefer veal stock if possible
• 13 cup pearl barley
• 2 each potatoes peeled, diced
• 4 ounces beef diced
• 2 tablespoons parsley leaves fresh, chopped

1. In large non-stick saucepan, heat oil; saute garlic, onion, celery, carrots and mushrooms until tender, approximately 10 minutes.
2. Add stock, barley, potatoes and beef; cover, reduce heat and simmer approximately 50 minutes or until barley and potatoes are tender, stirring occasionally.
3. Nutritional Information Per Serving ( 1/4 of recipe): Calories: 208, Fat: 5 g, Carbohydrate: 31 g, Fiber: 4 g, Protein: 11 g, Sodium: 1009 mg, Cholesterol: 13 mg Diabetic Exchanges: 1 1/2 Starch, 1 Vegetable, 1/2 Medium Fat Meat, 1/2 Fat

vegetable oil, garlic, onions, celery stalks, carrots, mushrooms, beef stock, pearl barley, potatoes, beef, parsley

Taken from recipeland.com/recipe/v/vegetable-beef-barley-soup-2005 (may not work)