A Great Low Fat Beef Barley Vegetable Soup

By Likkel on February 08, 2012

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Ingredients

    1. 1 1/2 lbs stew meat, cut in 1/2 inch cubes
    2. 2 tablespoons flour
    3. 2 garlic cloves, minced
    4. 2 tablespoons vegetable oil
    5. 8 cups water
    6. 1 (16 ounce) cans tomatoes, chopped
    7. 1/2 cup barley
    8. 1 tablespoon Worcestershire sauce
    9. 1 tablespoon salt
    10. 1 teaspoon basil leaves, crushed
    11. 1/2 teaspoon pepper
    12. 1 lb frozen green beans
    13. 2 cups carrots, sliced
    14. 1 cup celery, sliced
    15. 1 cup onion, chopped
    16. 2 cups okra, sliced ( fresh, frozen or canned)

Directions

  1. Dredge meat in flour. In 6 quart Dutch oven, brown meat and garlic in oil. Drain fat.
  2. Add water, tomatoes, barley, Worcestershire, salt, basil, pepper, and vegetables. Bring to boil, cover, reduce heat and simmer 20 to 25 minutes or until meat and vegetables are tender or pour into a slow cooker and cook for 8 hours on low or 4 hours on high. Makes 4 quarts; 10 servings.
 
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