Skinny Chunky Vegetable Beef Barley Soup Recipe

Name: Skinny Chunky Vegetable Beef Barley Soup Recipe
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

www.bettycrocker.com

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.

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Dutch oven
Chef's knife
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Measuring cup
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Ladle
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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