Healthified Chunky Vegetable Beef Barley Soup

 

1

tablespoon cooking oil

12

ounces lean beef or lamb stew meat, cut into 1-inch cubes

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

1

can (14.5 oz) Muir Glen® 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

• 1 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.
• 2 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.