BEEF AND BARLEY SOUP

1 1/4 Pound Boneless Lean Top Round, cut into cubes 1 Quart Low Sodium Beef Broth 2 Cups Stewed Tomatoes 1 Teaspoon Reduced Sodium Soy Sauce 2 Drops Hot Pepper Sauce

1/2 Teaspoon Dried Oregano 1/2 Green Bell Pepper 1 Carrot, chopped 2 Celery Stalks, chopped 3 Ounces Quick Cooking Barley

Broil the beef 4 inches from the heat for 6 minutes, or until done turning once. In a large saucepan add all the ingredients, including the meat. Simmer covered for 30-45 minutes until the vegetables are tender.

SERVINGS 8; CALORIES 208; FAT 6.9 g; PROTEIN 22.6 g; CARBS 14.5 g; FIBER 2.8 g; CHOL 33 mg; IRON 2.8 mg; SODIUM 494 mg; CALC 42 mg SERVING SIZE= 1 Cup

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Updated 12/7/99