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Vegetable-Beef-Barley Soup

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

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( 8 Ratings)

8 Ratings

5 Stars 25%

4 Stars 38%

3 Stars 25%

2 Stars 12%

1 Stars

Member Reviews ( 1 )

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Prep Time 35 min
Total Time 35 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 760mg; 760%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 6g 6% Sugars 9g 9% ),
Protein: 16g; 16%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 20%;
Calcium: 6%;
Iron: 15%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 2/11/2013 8:07:53 PM REPORT ABUSE LadiesFriend said:

Rating:

I have been using this recipe for years now. It is the best go to soup recipe. Quick and easy. I have even switched using left over steak cut into small bite size pieces. Either way, this is delicious soup.

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