Starving? Enjoy this chunky and beefy soup that won't leave you looking neither chunky nor beefy. Made with 84% less saturated fat and 17% more vitamin A than the original recipe.
Skinny Chunky Vegetable Beef Barley Soup
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 neither chunky nor beefy.
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
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.
Slow-cooker directions: Substitute regular barley for quick-cooking barley. In a large skillet, heat oil over medium heat. Add meat; cook and stir until meat is browned. Drain off fat. In a 5- or 6-quart slow cooker, combine meat and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Calories 210, Fat 7 grams, Saturated Fat 2.5 grams, Trans Fat 0 grams, Cholesterol 25 milligrams, Sodium 400 milligrams, Carbs 24 grams, Fiber 5 grams, Sugar 3 grams, Protein 13 grams