Italian Beef Barley Soup

This is a very hearty and filling soup!


serves 10 ( 1-⅓ c. = 7 points+ )

•  2 lbs. boneless beef chuck roast, cut into cubes
• 3 onions, chopped
• 4 celery ribs, chopped
• 3 medium carrots, thinlu sliced
• 2 medium potatoes, peeled and cubed
• 2 garlic cloves, minced
• 1 can ( 46 oz) tomato juice
• 1 can ( 28 oz) diced tomatoes, undrained
• 1 bay leaf
• 1 tsp. thyme
• salt and pepper to taste
• ½ c. pearl barley

In a Dutch oven coated with cooking spray, brown the beef and onions until meat is no longer pink,]. Add remaining ingredients. Bring to a boil; cover and simmer until veggies and barley are tender ( about 1-½ hours)


adapted from "Healthy Cooking"