Barley-Beef Soup

Directions

  1. In a large sauceppan brown meat in hot oil.
  2. Stir in water, onion, celery, bouillon granules,oregano, pepper, garlic, and bay leaf.
  3. Bring to boiling; reduce heat. Simmer, covered for 1 hour for beef (45 minutes for lamb).
  4. Stir in frozed vegetables, undrained tomatoes, parsnips, and barley.
  5. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vetetables are tender. Discard bay leaf.
  6. Nutrition: 210 cal., 6 g total fat (1 g sat. fat) 27 mg chol., 515 mg sodium, 23 g carbo. 4 g fiber., 16 g protein.