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Title: Beef Barley Soup
Categories: Soup Lowfat
Yield: 6 Servings

3/4cPearl barley
1lbBoneless lean beef chuck, cut into 1/2" cubes
3/4cChopped onion
1tsDried thyme, crumbled
1 Clove garlic, minced
1 Bay leaf
2mdCarrots, sliced
2 Celery ribs with leaves, coarsely chopped
16ozCan tomatoes, diced
1/4cMinced parsley

Combine barley, beef, water, onion, thyme, garlic, bay leaf and pepper in a large pan. Brin to a boil. Cover and simmer for 1 hour. Add remaining ingredients. Cover and simmer 30 to 45 minutes longer, stirring occasionally.

Soup can be refrigerated up to 3 days or frozen up to 3 months.

Per serving: 175 calories, 4.2 g fat