Ingredients
1 pound lean ground beef (90% lean)1/4 cup chopped onion1 garlic clove, minced1 can (14-1/2 ounces) reduced-sodium beef broth1 can (8 ounces) tomato sauce1 cup water2 small carrots, chopped1 small tomato, seeded and chopped1 small zucchini, chopped1 cup medium pearl barley2 teaspoons Italian seasoning1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a large cast-iron or other heavy skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the broth, tomato sauce and water; bring to a boil. Stir in the remaining ingredients. Reduce heat; cover and simmer until barley is tender, 20-25 minutes.
