Mushroom Barley Soup

this camr from Mr. Food's quick and easy diabetic cooking

• Ready In: 40 mins
• Yields: 15 cups

Ingredients

• 6  cups water
• 2 (10 1/2ounce) cans condensed beef broth
• 1  lb beef top round steak, cut into 1/2 inch chunks
• 2  large onions, chopped
• 1⁄2 lb  sliced fresh mushrooms
• 4  medium carrots, peeled and sliced
• 1 (14 1/2ounce) can diced tomatoes, drained
• 3⁄4 teaspoon black pepper
• 1  cup quick-cooking pearl barley

Directions

1. In a soup pot combine all the ingredients EXCEPT the barley; cover and bring to a boil over high heat, reduce the heat to low and simmer, covered, for 20 minutes, stirring occasionally.
2. Add the barley and simmer for 15 to 20 more minutes, or until the barley is tender.