1-Lb. lean sirloin or round steak (cut into cubes) 1 medium onion, chopped
2 cups low-fat, low-sodium beef broth
1/2 cup uncooked barley
2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
#2 can diced tomatoes, undrained
8-oz. can sliced water chestnuts
12-oz. bag frozen mixed vegetables
Pre-heat oven to 350º. Spray a non-stick skillet with cooking spray, cook beef and onion over medium heat, stirring occasionally, until beef is browned. Drain juices.
Pour beef/onion mixture and all remaining ingredients except frozen vegatables into ungreased, 3-quart casserole. Cover and bake for 30 minutes. Stir in frozen vegetables and bake 30 minutes longer, or until barley is tender.
Glycemic Index Cooking Tip: Make almost any soup a glycemic index diet dish by adding barley. A cup of this nutritious whole grain adds 6 grams of fiber!