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Barley-Beef Soup

Makes: 8 servings
Prep 25 mins Cook 8 hrs to 10 hrs  (low)
Barley-Beef Soup
Ingredients
  • 12  ounces  beef or lamb stew meat
  • 1  tablespoon  vegetable oil
  • 4 14  ounce cans  lower-sodium beef broth
  • 1 14 1/2 ounce cans  diced tomatoes, undrained
  • 1  cup  chopped onion (1 large)
  • 1  cup  peeled parsnip or potato cut into 1/2-inch pieces
  • 1  cup  frozen mixed vegetables
  • 2/3  cup  regular barley
  • 1/2  cup  chopped celery (1 stalk)
  • 1  bay leaf
  • 2  cloves  garlic, minced
  • 1  teaspoon  dried oregano or basil, crushed
  • 1/4  teaspoon  ground black pepper
Directions

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 168,
  • Fat, total (g) 4,
  • chol. (mg) 25,
  • sat. fat (g) 1,
  • carb. (g) 20,
  • fiber (g) 3,
  • pro. (g) 13,
  • sodium (mg) 492,
  • Percent Daily Values are based on a 2,000 calorie diet

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