1 pound boneless lean beef, cubes (18 points)
1 tablespoon vegetable oil (4 points)
1 teaspoon salt (0 points)
1 teaspoon ground black pepper (0 points)
1 teaspoon ground/chopped garlic (0 points)
2 (14.5 ounce) cans of beef broth (2 points) I used College Inn brand
6 1/4 cups water (0 points)
4 stalks celery, chopped (0 points)
1 cup chopped carrots (1 point)
1/2 cup chopped onion (0 point)
1/4 cup dried parsley (0 point) called for 1/2 cup fresh parsley
1 cup quick cooking barley (8 points)
1 teaspoon dried thyme (0 points) hmmmmm, I think I forgot this.....
In a skillet over medium head, saute the beef in the oil for 5 minutes or until browned. Stir in the salt, pepper and garlic. Add the broth, water, celery, carrots, onion and parsley. Cover and cook until vegetables are tender. Add the quick cooking barley and cook as directed on the package. (my directions were to add at a boil and simmer for 12 minutes) Add the thyme just before serving. (Like I said, I forgot the thyme.)
This was really good. I don't like vegetables but this was a good mix of the ones I can tolerate in small portions.
Total recipe was 33 points and I had more than 10 cups of soup. I counted each cup as 3 points.