Beef Barley Soup

Ingredients

  • 1 tablespoon oil, cooking
  • 340gr Beef, stewing, lean cut into 1-inch cubes, or lamb meat can be used
  • 4 cans broth, beef, less sodium 400gr each
  • 1 cup onion chopped
  • 1/2 cup celery chopped
  • 1 teaspoon oregano, dried or basil, crushed
  • 2 cloves garlic minced
  • 1/4 teaspoon pepper, black ground
  • 1 whole bay leaf
  • 1 cup mixed vegetables, frozen
  • 1 can tomatoes, diced, no salt added 410gr can, undrained
  • 1 cup parsnips peeled and cut into 1.30 cm thick slices, or potato, peeled and cut into 1.30 cm cubes
  • 2/3 cup barley, quick-cooking

Healthified Chunky Vegetable Beef Barley Soup

  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 and 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.

    Slow-cooker directions: Substitute regular barley for quick-cooking barley. In a large skillet, heat oil over medium heat. Add meat, cook and stir until meat is browned. Drain off fat. In a 5- or 6-quart slow cooker, combine meat 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.