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

3/4	c	Pearl barley
1	lb	Boneless lean beef chuck, cut into 1/2" cubes
5	c	Water
3/4	c	Chopped onion
1	ts	Dried thyme, crumbled
1		Clove garlic, minced
1		Bay leaf
1/4	ts	Pepper
2	md	Carrots, sliced
2		Celery ribs with leaves, coarsely chopped
16	oz	Can tomatoes, diced
1/4	c	Minced 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

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