BEEF BARLEY SOUP WITH VEGGIES

Beef Barley Soup with Veggies image

"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."

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 302 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 688mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic Exchanges