10 Nov Beef Vegetable Barley Soup
BEEF VEGETABLE BARLEY SOUP
Barley has many health benefits. Barley has some of the highest fibre content of the food grains. Dietary fibre intake reduces the risk of heart disease, stroke, high blood pressure, diabetes, obesity and metabolic syndrome.
- 3 tsp vegetable oil, divided
- 1 lb top sirloin beef or other lean cut, trimmed and cut into ½-inch cubes
- 1 cup chopped onion
- 3 garlic cloves, minced
- 8 cups reduced sodium beef broth (fat free)
- 1/2 cup pot barley
- 1 cup cut green beans, fresh or frozen
- 3/4 cup chopped celery
- 3/4 cup chopped carrots
- 1 tbsp Worcestershire sauce
- 1 tsp browning and seasoning sauce
- 1/2 tsp dried thyme leaves
In a stockpot or Dutch oven, heat 2 teaspoons oil over medium-high heat; add beef and sauté until browned. Transfer to a bowl and set aside.
In same pot, heat 1 teaspoon oil over medium heat; add onions and garlic; sauté for 2 minutes or until onions turn slightly translucent. Add broth and barley; stir. Bring to a boil then reduce heat to medium low, cover and simmer for 25 to 30 minutes, stirring occasionally. Stir in beans, celery, carrots, sauces and thyme. Cover and simmer for an additional 12 to 15 minutes, stirring occasionally. Add beef and simmer until heated through.
WW Freestyle™ SmartPoints® value 4*
*The Freestyle™ SmartPoints® values for these recipes were calculated by Inmyel and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the SmartPoints® registered trademark.
Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.3.285©, 2017.
Nutrition information and SmartPoints® values do not include any optional ingredients. Both should be considered approximate.