Caraway Beef and Vegetable Soup

  • Prep 15 min
  • Total 50 min
  • Servings 4

Ingredients

2
slices bacon, cut into 1/2-inch pieces
1/2
pound beef boneless round steak, cut into 1/2-inch pieces
2
cups Progresso™ beef broth (from 32 oz carton)
1
can (14 1/2 ounces) Muir Glen™ diced tomatoes, undrained
2
cups water
1/4
cup chili sauce
1/2
teaspoon caraway seed
2
cups coarsely chopped cabbage
1
cup julienne strips carrots
1/4
cup quick-cooking barley

Steps

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  • 1
    Cook bacon in 3-quart saucepan over medium heat until crisp. Add beef; cook and stir about 5 minutes or until brown.
  • 2
    Stir in broth, tomatoes, water, chili sauce and caraway seed. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.
  • 3
    Stir in remaining ingredients. Simmer 15 to 20 minutes or until beef and barley are tender.

Notes









Tips

Expert Tips

  • Chili sauce helps to round out the flavor of this family-style soup, but if you don't have any on hand, use ketchup.
  • If you have leftover roast beef, use that instead of the round steak. Cook the bacon as directed. Add the beef and remaining ingredients, then simmer 15 to 20 minutes or until barley is tender.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
185
Calories from Fat
35
% Daily Value
Total Fat
4g
Saturated Fat
1g
Cholesterol
30mg
Sodium
910mg
Total Carbohydrate
25g
Dietary Fiber
5g
Protein
17g
% Daily Value*:
Iron
14%
14%
Exchanges:
2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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