Recipe: Beef Barley Soup

I love to cook, and figured this would be a good way to share my favorite Weight Watchers-friendly recipes. And as you may know, I live in Chicago, where winter SUCKS and good winter food is absolutely necessary. So, for my first recipe:

BEEF BARLEY SOUP

3/4 pounds cooked lean beef steak, cubed in very small pieces
1 medium onion, chopped
1 clove garlic
3 tsp olive oil
2 cups vegetable broth
4 cups water
1 package frozen mixed vegetables (the kind with peas, carrots, green beans and lima beans)
1 1/2 cups carrots, chopped
2 cups celery, chopped
1 bell peppers, chopped
2 cups canned beef broth
1 cups canned tomato sauce
2 cups canned diced tomatoes
1/2 cups uncooked barley
1/3 cup all-purpose flour

Instructions
Cook beef with olive oil, onions and garlic in large pot. Cover to keep moisture in, but stir frequently. When beef is cooked, add beef broth, water, tomato sauce and canned tomatoes. Chop vegetables and stir in. When soup begins to boil, add in barley. Keep on low-medium flame for about one hour. To thicken, mix flour with approximately 1/3 c. of water. Mix until smooth. Stir into soup.

Makes 10 servings. Weight Watchers Points: 3

TIP: Freeze in portion sizes and bring for lunch. Very filling and delicious!