Healthified Chunky Vegetable Beef Barley Soup

Healthified Chunky Vegetable Beef Barley Soup

Healthified Chunky Vegetable Beef Barley Soup
Provided by:
total prep
84% less sat fat • 17% more Vitamin A than the original recipeĀ— see the comparison. Starving? Enjoy this chunky and beefy soup that won't leave you looking either chunky or beefy.

Ingredients

  • 1 tablespoon cooking oil
  • 12 ounces lean beef or lamb stew meat, cut into 1-inch cubes
  • 1 can (14.5 oz) no-salt-added diced tomatoes, undrained
  • 1 cup parsnip, peeled and cut into1/2-inch-thick slices, or potato, peeled and cut into 1/2-inch cubes
  • 2/3 cup quick-cooking barley
  • 4 cans (14 oz) lower-sodium beef broth
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 teaspoon dried oregano or basil, crushed
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1 bay leaf
  • 1 cup frozen mixed vegetables

Directions

  • In 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.
  • Stir 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.

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