Tomato, Beef and Barley Soup

5 Ratings

2 Comments

Prep 30 min
Total 45 min
Ingredients 7
Servings 6

Ingredients

lb lean (at least 80%) ground beef

cans (19 oz each) Progresso™ Vegetable Classics hearty tomato soup

cups water

1/2

cup uncooked quick-cooking barley

cup sliced celery

cup frozen mixed vegetables (from 1-lb bag)

tablespoons shredded fresh Parmesan cheese

Steps

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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.

Notes

Tips

Expert Tips

In place of the hearty tomato soup, use Progresso® Vegetable Classics tomato basil soup.
Serve this soup with crusty French rolls.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 17%
Saturated Fat 4 1/2g 22% Trans Fat 1/2g
Cholesterol: 50mg; 17%
Sodium: 890mg; 37%
Potassium: 290mg; 8%
Total Carbohydrate: 35g; 12%
Dietary Fiber 6g 26% Sugars 8g
Protein: 20g

% Daily Value*:

Vitamin A: 45%; 45%
Vitamin C: 4%; 4%
Calcium: 15%; 15%
Iron: 15%; 15%

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 Choice

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