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Beef Barley Soup with Veggies

 Beef Barley Soup with Veggies
"Once a year, I invite my relatives—about 25 people in all—for soup day to honor my late husband's birthday. I make three soups, including comforting Beef Barley Soup," writes Louise Laplante of Hanmer, Ontario. "It's loaded with chunks of beef and chopped veggies."
8 ServingsPrep: 20 min. Cook: 1 hour

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 1 tablespoon canola oil
  • 5 cups water
  • 4 medium carrots, chopped
  • 4 celery ribs, chopped
  • 1 large onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 4 teaspoons beef bouillon granules
  • 1 teaspoon each dried oregano, thyme, basil and parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup quick-cooking barley

Directions

  • In a Dutch oven, brown meat in oil on all sides; drain. Add the
  • water, carrots, celery, onion, tomatoes, tomato paste, bouillon and
  • seasonings. Bring to a boil. Reduce heat; cover and simmer for 50
  • minutes or until meat is tender.
  • Stir in barley; cover and simmer 10-15 minutes longer or until barley
  • is tender.
  • Yield: 8 servings (about 2 quarts).

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Beef Barley Soup with Veggies (continued)

Nutritional Facts: 1-1/4 cups equals 302 calories, 10 g fat (3 g saturated fat), 71 mg cholesterol, 688 mg sodium, 26 g carbohydrate, 7 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.