Beefy Vegetable and Barley Soup Ingredients: 2 pound lean round steak, 1/2 inch thick 1 onion, chopped 3 stalks celery, chopped 1 bay leaf 2 tablespoons chopped parsley 2 cups water 1 (46 ounce) can cocktail vegetable juice 1 red potato, peeled and cut in small cubes 1/2 cup barley 1 large carrot, sliced 1 (10 ounce) package mixed vegetables Directions: Cut meat into 1-inch cubes. Coat a large heavy pot with no stick cooking spray. Add meat, cooking until browned, stirring often. Add onion, celery, bay leaf, parsley and 2 cups water. Bring to a boil, lower heat and simmer covered 45 minutes. Add vegetable juice, potato and barley. Cook 30 minutes and add carrot and mixed vegetables. Cover and cook over low heat 30 minutes or until meat is tender and barley is done. Yield: 6 to 8 servings. Nutritional Information Per Serving: Calories 257 Cholesterol (mg) 68 Fat(g) 5.0 % Calories From Fat 17.4% Source: Clegg, Holly, Trim & Terrific Louisian Kitchen, Southern Cuisine, Copyright 1993 by Holly Clegg back to list of recipes