1. Cut meat into 1-inch cubes.
2. Coat large heavy pot with nonstick cooking spray. Add meat, cooking until browned, stirring often. Add onion, celery, bay leaf, parsley, and 2 cups water. Bring to boil, lower heat and simmer, covered, 45 minutes.
3. Add vegetable juice, potato, and barley. Cook 30 minutes and add carrot and mixed vegetables.
4. Cover, and cook over low heat 30 minutes or until meat is tender and barley is done.
Nutritional information:
Calories 278, Protein (g) 31, Carbohydrate (g) 28, Fat (g) 5, Calories from Fat (%) 15, Saturated Fat (g) 2, Dietary Fiber (g) 5, Cholesterol (mg) 71, Sodium (mg) 533
Diabetic Exchanges: 3 lean meat, 1 starch, 3 vegetable
Special information:
Freezer-friendly
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 99 | ||
Calories from Fat: 3 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 29.5mg | 1 % | |
Potassium 307.5mg | 8 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 17.8g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 99
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