Hearty Beef Barley Soup

1-1/2 lbs. stew beef, cut into bite-sized pieces

1 cup each chopped carrots, chopped celery and chopped onions

1 cloves garlic, minced

4 teaspoons beef broth mix

7 cups water

1 cup canned tomato sauce

2/3 cup pearl barley

1-1/2 teaspoons marjoram

3/4 teaspoon thyme

1/2 teaspoon pepper

Salt to taste 1/3 cup fresh chopped parsley

Spray a large saucepan with non-stick cooking spray.  Working in two batches, brown each the beef over medium-high heat.  Reduce heat to medium.  Add the onion, celery and carrots and garlic.  Stirring constantly, cook for 5 minutes, until vegetables begin to soften.  Add the remaining ingredients, except parsley and bring to a boil. Reduce heat to medium-low, cover  and simmer 1-1/2 hours, until beef is tender.  Stir in parsley and serve.

Makes 8 Servings

Per serving:  203 calories; 21.7 g protein; 4.9  g fat; 1.4 g saturated fat; 18.8 g carbohydrate; 2.9 g fiber; 702.3 mg sodium; 50.2 mg cholesterol.  21% calories from fat.