Healthy Beef and Barley Soup

Here is another great soup recipe. This healthy beef and barley soup combines the nutty flavor of barley with some yummy veggies and lean beef. The end result is a very tasty and filling soup that's also good for you.

Vegetable Beef Soup with Barley
Makes 12 servings
Prep Time: 1 hour (ready in 7 hours) - Yield: 12 (1 1/3-cup) servings

2 to 3 pounds cracked beef soup bones or knuckle bones
1 1/2 pounds boneless beef chuck roast, cut into 1/2 inch cubes
1 cup chopped onions
2 garlic cloves, crushed
14 cups water
3 carrots, sliced
3 stalks celery, sliced
4 potatoes, unpeeled, cubed (about 4 cups)
2 medium parsnips, peeled, cubed (about 2 cups)
1 1/3 cups frozen cut green beans
3/4 cup uncooked barley
2 teaspoons salt
1 teaspoon pepper
1 bay leaf
1 tablespoon Worcestershire sauce
1 small head cabbage, cut into 1 1/2 inch pieces

Heat oven to 450'F. Place all bones on large roasting pan. Bake at 450'F. for 1 to 1 1/2 hours or until bones are very deep brown but not charred, turning bones occasionally.

2. In large stockpot, combine bones, cubed beef, onions and garlic. Discard fat in roasting pan. Add 2 cups of the water to roasting pan; heat and scrape to loosen any browned meat drippings. Pour hot liquid and remaining water over bones and beef in stockpot. Bring to a boil. Reduce heat to medium; simmer 2 to 4 hours or until meat is tender. Skim and discard residue that rises to surface.

3. Remove bones from broth. Cool slightly. Remove meat from bones. Add meat to broth. Cool broth uncovered in refrigerator.

4. Skim fat from broth; discard. Stir in all remaining ingredients except cabbage. Bring to a boil. Reduce heat to medium; cover and cook 15 to 20 minutes or until vegetables are crisp-tender. Add cabbage; cover and cook until cabbage is tender. Remove bay leaf.

Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 240 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 2 g 10% * Cholesterol: 40 mg 13% * Sodium: 430 mg 18% * Total Carbohydrate: 30 g 10% * Dietary Fiber: 7 g 28% * Sugars: 6 g * Protein: 17 g * Vitamin A: 110% * Vitamin C: 40% * Calcium: 6% * Iron: 20% * Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 1 1/2 Lean Meat or 1 1/2 Carbohydrate, 1 Vegetable, 1 1/2 Lean Meat

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