Beef Vegetable Barley Soup (1 cup serving)

1 tablespoon olive oil
1 teaspoon minced garlic
beef chuck (3 pounds cubed)
1/2 cup diced onions
32 ounces of Swanson's low sodium, fat free
beef broth
28 ounce can diced tomatoes, with juice
16 ounce package frozen soup vegetables
16 ounce package PictSweet frozen zuccini
and red peppers
2/3 cup raw pearl barley
kosher salt
ground black pepper
oregano

Heat the olive oil. Brown onions and garlic. Add chunks of beef, with all the fat trimmed. Sprinkle kosher salt on the meat. Once the meat was browned, dump everything in crockpot, including the essence from the oil, meat, onions and garlic. Add the beef broth, the 28 ounce can of diced tomatos, both bags of frozen vegetables, and the 2/3 cup of uncooked pearled barley. Stir it together, salt, pepper and add oregano. Cook on high for 5 hours.

Number of Servings: 14

Recipe submitted by SparkPeople user CHANGING4LIFE.