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Beef Barley Soup

Yield: Serves 6. Each serving: 1 cup



1 tsp vegetable oil
1 cup chopped onions
8 ounces extra lean ground beef
1 cup lentils
1/2 cup pearled barley
3 cups frozen mixed vegetables
15 ounce can diced tomatoes, no added salt
6 cups water
6 tsp low-sodium beef bouillon
1 tsp garlic powder
1 tsp thyme
1 tsp oregano

Heat a large pan over medium-high heat. Add the oil and saute the onions and beef until browned, about 5 minutes. Drain off the excess fat. Add the rest of the ingredients. Bring to a boil then reduce to a simmer. Cook for 45 minutes. Serve hot.