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Vegetable-Beef-Barley Soup

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Vegetable-Beef-Barley Soup
  • Prep 35 min
  • Total 35 min
  • Servings 4
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Soup’s on in short order with six simple ingredients!
Updated Jan 29, 2010

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 frozen mixed vegetables (from 1-lb bag)
  • 1/3 cup uncooked quick-cooking barley
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

230 Calories, 5g Total Fat, 16g Protein, 30g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
760mg
32%
Potassium
700mg
20%
Total Carbohydrate
30g
10%
Dietary Fiber
6g
25%
Sugars
9g
Protein
16g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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