Beef and barley soup

1- In a large pot, heat oil on high and brown the beef cubes.

2- Add vegetables and cook for about 5 minutes or until thawed.

3- Pour the stock and water into the pot. Bring to a boil and add the barley. Season.

4- Lower the heat to medium-low and simmer, covered, for 45 minutes to 1 hour or until the meat is tender and the barley cooked. 

5- Garnish the beef and barley soup  a dollop of basil pesto. Serve with fresh, crusty bread.

Nutrition Facts (per serving):

Calories: 210

Protein:  23 g

Fat:    7 g

Carbohydrate:  14 g

Fibre:   3 g

Sodium: 320 mg