A GREAT LOW FAT BEEF BARLEY VEGETABLE SOUP

A Great Low Fat Beef Barley Vegetable Soup image

Provided by Likkel

Time 40m

Yield 4 quarts, 10 serving(s)

Number Of Ingredients 16

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1 1/2 lbs stew meat, cut in 1/2 inch cubes
2 tablespoons flour
2 garlic cloves, minced
2 tablespoons vegetable oil
8 cups water
1 (16 ounce) can tomatoes, chopped
1/2 cup barley
1 tablespoon Worcestershire sauce
1 tablespoon salt
1 teaspoon basil leaves, crushed
1/2 teaspoon pepper
1 lb frozen green beans
2 cups carrots, sliced
1 cup celery, sliced
1 cup onion, chopped
2 cups okra, sliced (fresh, frozen or canned)

Steps:

Dredge meat in flour. In 6 quart Dutch oven, brown meat and garlic in oil. Drain fat.
Add water, tomatoes, barley, Worcestershire, salt, basil, pepper, and vegetables. Bring to boil, cover, reduce heat and simmer 20 to 25 minutes or until meat and vegetables are tender or pour into a slow cooker and cook for 8 hours on low or 4 hours on high. Makes 4 quarts; 10 servings.

Nutrition Facts : Calories 197.6, Fat 6.3, SaturatedFat 1.8, Cholesterol 43.5, Sodium 806.4, Carbohydrate 19, Fiber 5.4, Sugar 4.3, Protein 18.1