Healthy Hamburger Soup

This is a long-time soup staple from my friend, Jackie.  It is very tasty and very healthy.  She originally got it from Taste of Home.

Ingredients

1. 1-1/2 pounds lean ground beef (90% lean)
2. 1 medium onion, chopped
3. 1 can (28 ounces) diced tomatoes, undrained
4. 2 cans (14-1/2 ounces each) beef broth
5. 1 cup water
6. 4 celery ribs, thinly sliced
7. 4 large carrots, halved and thinly sliced
8. 10 whole peppercorns
9. 1 teaspoon dried thyme
10. 1/2 teaspoon salt
11. 1/2 cup quick-cooking barley
12. 1/4 cup minced fresh parsley

Directions

1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Add celery and carrots.
2. Place peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to beef mixture. Stir in thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
3. Return to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; stir in parsley. Let stand for 5 minutes. Discard spice bag. Yield: 8 servings.

Nutritional Facts

1-1/3 cups equals 227 calories, 7 g fat (3 g saturated fat), 42 mg cholesterol, 762 mg sodium, 20 g carbohydrate, 5 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch.