Diabetes

Skinny Chunky Vegetable Beef Barley Soup

  • Prep 30 min
  • Total2 hr0 min
  • Servings8

84% less sat fat • 17% more Vitamin A than the original recipe. Starving? Enjoy this chunky and beefy soup that won’t leave you looking either chunky or beefy.+

Ingredients

  • 1tablespoon cooking oil
  • 12ounces lean beef or lamb stew meat, cut into 1-inch cubes
  • 4cans (14 oz) lower-sodium beef broth
  • 1cup chopped onion
  • 1/2cup chopped celery
  • 1teaspoon dried oregano or basil, crushed
  • 2cloves garlic, minced
  • 1/4teaspoon ground black pepper
  • 1bay leaf
  • 1cup frozen mixed vegetables
  • 1can (14.5 oz) no-salt-added diced tomatoes, undrained
  • 1cup parsnip, peeled and cut into 1/2-inch-thick slices, or potato, peeled and cut into 1/2-inch cubes
  • 2/3cup quick-cooking barley
  • Steps

    • 1In a Dutch oven, heat oil over medium heat. Add meat; cook and stir until meat is browned. Stir in broth, onion, celery, oregano, garlic, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours for beef or 45 minutes for lamb.
    • 2Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.

    Expert Tips

    • Slow-cooker directions: Substitute regular barley for quick-cooking barley. In a large skillet, heat oil over medium heat. Add meat; cook and stir until meat is browned. Drain off fat. In a 5- or 6-quart slow cooker, combine meat and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

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