BARLEY-BEEF (OR LAMB) SOUP

12-oz lamb or beef stew meat

1 tbsp olive oil

4 cans (14.5-oz each) lower-sodium beef broth

1 can (14.5-oz) diced tomatoes, do not drain

1 cup chopped onion

1 cup peeled parsnip or potato, cut into bite size pieces

1 cup frozen mixed vegetables

2/3 cup regular barley

1/2 cup chopped celery

1 bay leaf

2 garlic cloves, minced

1 tsp dried oregano or basil

1/4 tsp ground black pepper

Trim fat from meat. Cut into 1-inch size pieces. Heat oil in a large skillet and cook meat over medium-high heat until browned. Drain. Transfer to 5 to 6-quart slow cooker.

Add broth, tomatoes, onion, parsnip, frozen vegetables, barley, celery, bay leaf, garlic, oregano, and pepper. c

Cover and cook on low setting 8 to 10 hours or on high setting 4 to 5 hours. Remove and discard bay leaf before serving.

Yield: 8 servings

file photo of this recipe