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Vegetable-Beef-Barley Soup

  • Prep 35 min
  • Total 35 min
  • Ingredients 6
  • Servings 4

Soup’s on in short order with six simple ingredients! ...MORE+ LESS-

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

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  • 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 Facts

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.

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