BEEF BARLEY SOUP
Makes 6 Servings
2 pounds lean stew meat, cut into small, bite-size pieces
1 medium onion, chopped
3 cups chopped carrots
1 cup chopped celery
2 cloves garlic, chopped
1 tsp salt
2 bay leaves
2/3 cup dry barley
fresh ground black pepper to taste
1 (32 oz.) 100% fat-free beef broth
1 Knorr beef Homestyle Stock
4 cups of water
Heat a dutch oven or soup pot; add oil, beef, salt & pepper; brown beef.
Add carrots, celery & onion; stir.
Add beef broth, stock and water. Add bay leaves. Stir. Bring to a boil.
Add barley and more pepper (to taste). Simmer @30 minutes more.
MY SPIN: I didn't have any garlic cloves so I just used powdered garlic to taste. You can add more of the veggies since they're 'free'.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***