Beef Barley Soup

By jakbdiva

Fabulous recipe with whole grain goodness.

Ingredients

• 1 tbsp canola oil
• 12 oz beef or lamb stew meat, cut into 1-inch cubes
• 4 14-oz cans low-sodium beef broth
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 tsp dried oregano or basil
• 2 coves garlic, minced
• 1/4 tsp ground black pepper
• 1 bay leaf
• 1 cup frozen mixed vegetables
• 1 14.5 oz. can diced tomatoes
• 1 cup parsnip or potato cut into 1/2-inch cubes
• 2/3 cup quick-cooking barley

Details

Servings 8
Preparation time 25mins
Cooking time 27mins

Preparation

Step 1

Heat oil in a large pot over medium heat. Add meat and cook, turning occasionally, until meat is browned, about 5 min. Stir in broth, onion, celery, oregano, garlic, pepper and bay leaf. Bring to a boil; reduce heat. Cover and simer for 1 1/2 hours for beef or 45 min. for lamb.

Stir in frozen vegetables, tomatoes with juice, parsnips and barley and return to a boil. Reduce heat; cover and simmer about 15 mi or until meat and veggies are tender. Discard bay leaf.

Directions for Crock Pot:
Add all ingredients and cook on low for 6 hours.