Barley-Beef Soup



12 ounces beef or lamb stew meat, cut into 1-inch cubes
1 tablespoon cooking oil
4 14-ounce cans beef broth
1 cup chopped onion (1 large)
1/2 cup chopped celery (1 stalk)
1 teaspoon dried oregano or basil, crushed
1/4 teaspoon black pepper
2 cloves garlic, minced
1 bay leaf
1 cup frozen mixed vegetables
1 14 1/2-ounce can diced tomatoes, undrained
1 cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato
2/3 cup quick-cooking barley

1. In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).
2. Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.

Slow-cooker directions: Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef 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.

Makes 8 servings (11 cups)

Nutrition Facts
Calories 171, Total Fat (g) 4, Saturated Fat (g) 1, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 1, Cholesterol (mg) 25, Sodium (mg) 865, Carbohydrate (g) 20, Total Sugar (g) 3, Fiber (g) 4, Protein (g) 13, Vitamin C (DV%) 20, Calcium (DV%) 5, Iron (DV%) 11, Starch (d.e.) 1, Vegetables (d.e.) 1, Very Lean Meat (d.e.) 1.5, Percent Daily Values are based on a 2,000 calorie diet