Skinny Chunky Vegetable Beef Barley Soup Recipe - BettyCrocker.com

Ingredients

• 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) no-salt-added diced tomatoes, undrained
• 1 cup parsnip, peeled and cut into 1/2-inch-thick slices, or potato, peeled and cut into 1/2-inch cubes
• 2/3 cup quick-cooking barley