238 Fewer Calories
16g Less Fat
Prep Time: 20 min
Cook Time: 1 hour 40 min
1 pound lean boneless beef sirloin, cut into 1-inch chunks
2 teaspoons olive oil
1/2 pound shiitake mushrooms, tough stems removed and sliced
1/2 pound white button mushrooms, sliced
1 large leek, cleaned and thinly sliced
2 carrots, sliced
2 ribs celery, diced
3 garlic cloves, minced
6 cups reduced-sodium beef broth
2 cups canned diced tomatoes
2 cups fresh or frozen sliced okra
2 cups water
1/2 cup pearl barley, rinsed
1 tablespoon Worcestershire sauce
3/4 teaspoon Paula Deen House Seasoning
1/2 pound fresh green beans, cut into 1-inch pieces
2 tablespoons chopped fresh flat-leaf parsley
Spray a nonstick Dutch oven with nonstick spray and set over medium-high heat. Add the beef and cook, turning occasionally, until browned, 5 – 6 minutes. Transfer to a bowl.
Add the oil to the Dutch oven and heat over medium-high heat. Add the mushrooms, leek, carrots, celery, and garlic and cook, stirring occasionally, until tender, about 8 minutes. Add the broth, tomatoes, okra, water, barley, Worcestershire, and House seasoning; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the beef is tender, about 1 hour 15 minutes. Add the green beans and cook, stirring occasionally, until tender, about 10 minutes. Remove from the heat. Sprinkle with the parsley.
Test Kitchen Tip:
Bobby and Jamie decided to replace some of the starchier veggies in mom’s recipe with high-fiber pearl barley instead. You can also use quick-cook barley. Since it is pre-steamed, it cooks in minutes. If you use quick-cook barley, add it 10 minutes before the soup is done.
Original Recipe by Paula Deen: The Lady and Sons’ Beef Vegetable Soup
Nutritional Information: Per Serving (1 cup): 203 Cal; 20 g Protein; 6 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 17 g Carb; 4 g Fiber; 4 g Sugar; 80 mg Calcium; 3 mg Iron; 998 mg Sodium; 31 mg Cholesterol
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