Tomato, Beef and Barley Soup

Tomato, Beef and Barley Soup

Jazz up canned hearty tomato soup with ground beef, barley and frozen mixed vegetables.

Prep Time

30

Minutes

Total Time

45

Minutes

Makes

6

servings

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.
Makes 6 servings (about 1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
In place of the hearty tomato soup, use Progresso® Vegetable Classics tomato basil soup.
Tip
Serve this soup with crusty French rolls.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 1/2g),
  • Cholesterol 50mg;
  • Sodium 890mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 6g,
    • Sugars 8g),
  • Protein 20g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.