Vegetable-Beef-Barley Soup

Vegetable-Beef-Barley Soup

Soup’s on in short order with six simple ingredients!

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

4 servings (1 1/2 cups each)

1/2
lb extra-lean (at least 90%) ground beef
1
can (14.5 oz) stewed tomatoes, undrained, cut up
1
can (14 oz) beef broth
1
can (8 oz) no-salt-added tomato sauce
1
cup Green Giant® frozen mixed vegetables (from 1-lb bag)
1/3
cup uncooked quick-cooking barley
  1. In 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
  2. Stir in remaining ingredients. Heat to boiling. Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally, until vegetables and barley are tender.
Makes 4 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Barley can be found near the rice at your supermarket. Be sure to purchase the quick-cooking kind for this soup or it won't be tender in the 15 minutes cooking time.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 760mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 6g,
    • Sugars 9g),
  • Protein 16g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 1 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.