Barley and Sausage Gumbo (Diabetic)


1 small onion, chopped
1 large green bell pepper, chopped
1 cup frozen sliced okra
1 medium stalk celery, chopped
1 clove garlic, minced
1 cup reduced-sodium chicken broth
1 cup no-salt-added tomato purée
1/4 cup uncooked pearl barley
1 teaspoon dried oregano
1/4 teaspoon salt (optional)
1/8 teaspoon red pepper flakes
2 low-fat chicken andouille sausages (3 ounces each), sliced 1/2 inch thick


Place onion, bell pepper, okra, celery, and garlic in slow cooker. Add chicken broth, tomato purée, barley, oregano, salt, if desired, and red pepper flakes; stir. Add sliced sausages. Cover; cook on LOW 5 to 6 hours.

Let stand 5 minutes before serving.
Yield: 4 servings.

Helpful Hints:

Serving size: 1 1/3-cup.

Nutrition Facts Per Serving:
 Calories:  175
Carbohydrates:  24 g
Protein:  12 g
Fat:  5 g
Saturated Fat:  1 g
Cholesterol:  31 mg
Sodium:  363 mg
Fiber:  6 g
Exchanges per serving:

 1 1/2 Bread/Starch, 1 Meat.


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