ounces beef or lamb stew meat
tablespoon vegetable oil
14 ounce cans lower-sodium beef broth
14 1/2 ounce cans diced tomatoes, undrained
cup chopped onion (1 large)
cup peeled parsnip or potato cut into 1/2-inch pieces
cup frozen mixed vegetables
cup regular barley
cup chopped celery (1 stalk)
cloves garlic, minced
teaspoon dried oregano or basil, crushed
teaspoon ground black pepper
- Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, cook meat in hot oil over medium-high heat until brown. Drain off fat.
- Transfer meat to a 5- or 6-quart slow cooker. Stir in broth, undrained tomatoes, onion, parsnip, frozen vegetables, barley, celery, bay leaf, garlic, oregano, and pepper.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove bay leaf and discard before serving.
Nutrition Facts(Barley-Beef Soup)
- Per serving:
- 168 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 25 mg chol.,
- 492 mg sodium,
- 20 g carb.,
- 3 g fiber,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet