Time: 1 hour 10 minutes
Makes: 4 servings

Ingredients:

1-1/4 pounds boneless lean top
1 tablespoon plus 1 teaspoon
olive oil
1 quart low-sodium beef broth
2 cups canned stewed tomatoes
1 teaspoon reduced-sodium soy
sauce
2 drops hot pepper sauce
� teaspoon dried oregano
� medium green bell pepper
1 medium carrot
2 medium stalks celery
3 ounces quick-cooking barley

Instructions:

1- Preheat the broiler and spray a broiler rack with nonstick cooking spray. Broil the beef 4 inches from the heat for 2 minutes, turning once. 2- In a flameproof casserole or Dutch oven, warm the oil over medium-high heat. Add the beef cubes and cook, stirring frequently, until browned, 5 to 6 minutes. 3- Add the beef broth, the tomatoes with liquid, soy sauce, hot pepper sauce, and organo, and bring to a boil. Cover, reduce the heat to low, and simmer for 30 minutes, stirring frequently. 4- Meanwhile thinly slice the bell pepper, carrot, and celery. 5- Add the vegetables barley to the casserole. Cover and simmer until they are tender, 15 to 20 minutes.

Each serving provides: � fat,
2 proteins,
1 vegetable,
� Bread,
20 optional calories

Nutrition information
Values are per serving:
190 Calories
21 g Protein,
5 g Fat,
15 g Carbohydrate,
48 mg Cholesterol,
237 mg Sodium