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Vegetable-Beef-Barley Soup

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  • 35 min prep time
  • 35 min total time
  • 6 ingredients
  • 4 servings
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Soup’s on in short order with six simple ingredients!

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

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.
  • 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

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
Calories from Fat
45
% Daily Value
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.
Comments + Recipe Twists

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