Beef Barley Soup

It was mighty cold here on January 17th.....and windy and sleety and some folks even got snow.  Before the weather got really bad, I got the idea that I wanted some Beef Barley Soup and had to run to the store before the weather got nasty. So glad I did because this soup is good!

BEEF BARLEY SOUP

Makes 6 Servings

1 Serving = @1 cup = 5 PointsPlus™

 

1 tsp olive oil
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.

Reduce heat to low, cover & simmer 1 1/2 – 2 hours.

Add barley and more pepper (to taste). Simmer @30 minutes more.

Enjoy!!!

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. ***

Later!

Loving Life(time)!

Jan