I love soups and stews. They’re filling, a great way to sneak in vegetables and hard to mess up. Often I’ll leave a soup simmering on the stovetop for a few hours. Plus our Dutch oven yields at least fifteen servings. In this recipe, I used bison in place of beef. It has more protein, less fat and has less cholesterol. So if you’re looking for the ultimate meal that is high in protein, veggies and fiber but low in fat and carbs, this is the recipe for you. Enjoy!

1 1/2 lbs boneless beef, cut into 1/2 inch pieces (I used bison stew meat)
6 medium carrots, chopped
3 large celery stalks, chopped
1 large onion, chopped
1 large red pepper, chopped (oops, none in the fridge)
2/3 cup pearl barley
10 ounces mushrooms, chopped
1 Tbsp dried thyme
1 Tbsp dried basil
1 Tbsp dried oregano
1/2 tsp pepper
3 garlic cloves, diced
1 Tbsp balsamic vinegar
1 cup frozen corn kernels
2 cups broccoli, chopped
8 cups beef broth (I used 8 cups water plus 2 small beef bouillon cubes)
2 Tbsp olive oil

Heat Dutch oven or soup pot over medium-high heat. Add olive oil and meat. Cook until well browned. Add vegetables and cook over medium heat for 10 minutes, stirring occasionally. Add spices, barley, vinegar and beef broth. Reduce heat to low and cook for 75 to 90 minutes. In last 20 minutes, add corn and broccoli. Ready to serve.