Barley Beef Soup On the Light Side

* 1/2 lb. beef sirloin, cut into very small cubes (1/4")
* 3 frozen Roma Tomatoes, removed skin and process in blender for a minute until smooth (or you can used one small can tomatoes)
* 1 Medium Onion, diced
* 1/2 cups celery, diced
* 1/4 cup carrots, diced
* 2 cups beef broth
* 3/4 cup quick cooking barley
* 3 cups water
* 1 Tbls Savory (this herb is what makes the soup so good. You can use fresh pieces or ground)
* 1 tsp salt (optional)
* 1 tsp pepper

Season the meat with about 1/2 tsp salt and 1/2 tsp pepper. In a saute pan, brown the cut up sirloin cubes for about 5 minutes over medium heat.

Reduce the heat to medium-low. Add the onions & celery to the browned meat and cook for about 15 minutes until onions are transparent and celery is soft. Stir often to prevent onions from burning or drying out too much. You can add a little water if they need to cook a bit longer. This will help keep them from burning or sticking, also.

Transfer meat, onions and celery mixture to a stock pot & add the tomatoes, broth, water & carrots. Heat soup until it begins to bubble and add the Savory. Please don't forget to add the Savory because this is what really gives this soup such a great flavor.

Reduce heat again to medium-low heat or whatever your stove simmer point is. Simmer approx. 1 hour or until the meat is fall apart tender. Add the barley and cook another 30 minutes. You probably won't need any more salt, but check to see if it is to your liking.

Serving Size: Makes about 5 one cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user NOMO4ME.