I found this recipe in an email newsletter and have adopted it as my go-to vegetable soup recipe. It’s so yummy I made it for our annual ladies’ retreat and got rave reviews over it. And, if you are watching your caloric intake, it’s very low in calories. You can see the original recipe with nutritional info here.
*Note: I have made this with several different cuts of beef and also with deer (venison). It’s always yummy so just use whatever cut you have on hand or can find. I usually throw in a mixed Italian seasoning instead of just the oregano or basil called for.
- 1 tablespoon cooking oil
- 12 ounces lean beef, cut into 1-inch cubes
- 4 cans (14 ounces each) beef broth
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 teaspoon dried oregano or basil, crushed
- 2 cloves garlic, minced
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1 cup frozen mixed vegetables
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup potato, peeled and cut into 1/2-inch-thick cubes
- 2/3 cup quick-cooking barley
In a Dutch oven, heat oil over medium heat. Add meat; cook and stir until meat is browned. Stir in broth, onion, celery, herbs, garlic, pepper and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours or until meat is tender.
Stir in frozen vegetables, undrained tomatoes, potato and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.