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BEEF-BARLEY SOUP RECIPE

The Sonoma Diet by Connie Guttersen

Prep: 25 Minutes
Cook: 1 1/4 Hours
Makes: 6 Servings


Ingredients

• 12 ounces beef or lamb stew meat, cut into 1-inch cubes
• 1 tablespoon cooking oil
• 4 cups water
• 1 cup chopped onion
• 1/2 cup chopped celery (1 stalk)
• 1/2 cup regular barley
• 2 teaspoons instant beef bouillon granules
• 1 teaspoon dried oregano or basil, crushed
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, minced (1 teaspoon minced)
• 1 bay leaf
• 1 cup loose-pack frozen mixed vegetables
• 1 14 1/2-ounce can diced tomatoes, undrained
• 1 cup parsnips cut into 1/2-inch slices or peeled potatoes cut into 1/2-inch cubes


Directions

1.
In a large saucepan brown meat in hot oil. Stir in the water, onion, celery, barley, bouillon granules, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1 hour for beef (45 minutes for lamb).

2. Stir in frozen vegetables, undrained tomatoes, and parsnips. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.


Nutrition Facts per serving: 210 cal., 6 g total fat (1 g sat. fat), 27 mg chol., 515 mg sodium, 23 g carbo., 4 g fiber, 16 g pro.

 

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