Tomato, Beef and Barley Soup

 

1

lb lean (at least 80%) ground beef

2

cans (19 oz each) Progresso® Vegetable Classics hearty tomato soup

2

cups water

1/2

cup uncooked quick-cooking barley

1

cup sliced celery

1

cup Green Giant® frozen mixed vegetables (from 1-lb bag)

6

tablespoons shredded fresh Parmesan cheese

• 1 In 4-quart saucepan or Dutch oven, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• 2 Stir in soup, water, barley and celery. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 15 minutes, stirring occasionally, until barley is tender.
• 3 Stir in frozen mixed vegetables. Cook 6 to 7 minutes, stirring occasionally, until mixture is hot. Sprinkle each serving with 1 tablespoon cheese.