84% less sat fat • 17% more Vitamin A than the original recipe. Starving? Enjoy this chunky and beefy soup that won't leave you looking either chunky or beefy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 8
Number Of Ingredients 13
Steps:
- 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.
- 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.
Nutrition Facts : Calories 210, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1, Fiber 5 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g
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