RECIPE: Beef Barley Vegetable Soup
Serves: 20 cups
Gestational Diabetes friendly, freezer worthy soup for lunches all month
  • 1 ½ lbs Ground Beef , browned
  • 1 Medium Onion, diced
  • 3 Cloves Garlic, minced
  • 4 Large Carrots, sliced
  • 4 Celery Stalks, sliced
  • 2 quarts Whole Tomatoes
  • 2 T Worcestershire Sauce
  • 1 c Pearl Barley, raw
  • 2 qt Beef Stock
  • 3 large Bay Leaves
  • 1 T Oregano
  • 1 T Parsley
  • 1 ½ tsp Thyme
  • 2 c Green Beans, Frozen
  • 3 c Cabbage, shredded
  • 1 ½ c Corn, Frozen
  • ½ c Green Peas, Frozen
  1. Brown Hamburger, Drain. Add Onion and sautéed until translucent. Add garlic, and celery, sauté a couple more minutes and then add carrots, tomatoes, Worcestershire sauce, barley, water, beef stock, bay leaves, oregano, thyme, and Parsley. Bring to a slow boil and simmer until carrots are tender, add Green Beans and Cabbage. Simmer until cabbage and green beans are tender and then add corn and peas. Simmer until corn and peas are heated through. Salt and Pepper to taste.
Please remember that the nutrition values are estimated off the brands and ingredients I have used and may differ to your ingredients
Nutrition Information
Serving size: 1 cup Calories: 145 Fat: 2 Carbohydrates: 24 Fiber: 4 Protein: 11.6
Recipe by Katie Knapke at