Saute 12 ounces lean beef in 1 tablespoon vegetable oil; drain fat.
Add 4 cups low-sodium beef broth, 1 cup chopped onion, 1/2 cup chopped celery, 1 teaspoon oregano, 1/4 teaspoon pepper, and 2 minced garlic cloves. Cover; simmer 1 hour.
Add 1 cup frozen veggies, 1 can diced tomato, and 1/2 cup quick-cooking barley. Cover; simmer 15 minutes.
338 calories, 24g protein, 29g carbohydrate, 14g fat (4g saturated), 6g fiber.
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