Source: dLife

Tender beef and colorful array of vegetable soup with barley.

Servings

1.5 lb Beef, stew meat, cubes, frozen, 4oz, FS , fat trimmed
2 tbsp extra virgin olive oil
1 cup fresh chopped onion
0.67 cup fresh chopped celery
0.5 cup chopped carrots
1 medium garlic cloves , minced
1 tbsp white all purpose flour
1 quart cold water
2 cup fat free unsalted beef broth
0.5 tsp marjoram, leaves, ground
0.5 tsp ground thyme
1 bay leaves
14.5 oz canned unsalted diced tomatoes , undrained
1 cup Snap Beans, green, cut, frozen
1 cup fresh sliced parsnip
0.5 cup Peas, green, sweet, frozen
0.33 cup Barley, pearled, dry
1 pinch salt and pepper (optional)

1 Heat oil over medium heat in a large pot and add beef. Cook until brown, about 8 to 10 minutes.
2 Add in onion, celery, carrot, and garlic, cook for 5 minutes.
3 Stir in flour and cook for another minute.
4 Add water, broth, marjoram, thyme, and bay leaf, bring to a boil.
5 Reduce heat, cover and simmer until beef is tender, about 1 to 1 1/2 hours.
6 Raise heat and add in the tomatoes, green beans, parsnips, peas, and barley, bring to a boil.
7 Reduce heat, cover and simmer until vegetables are tender and barley is cooked, about 10 minutes.
8 Add salt and pepper (optional) to taste.

Vegetables are versatile so use what you like.