This comforting homemade soup is perfect for chilly winter nights when you need something fresh and filling to serve for dinner. Simmer together ground beef, garden veggies and hearty barley and serve warm—or, pop it in the freezer and reheat later!
Vegetable Beef Barley Soup
- Prep Time 0 min
- Total 45 min
- Ingredients 12
- Servings 16
Ingredients
- 2 lb. lean (at least 80%) ground beef
- 2 cups chopped onions (4 medium)
- 4 cups purchased shredded cabbage (from 16-oz. pkg.)
- 2 cups thinly sliced celery (about 4 stalks)
- 1 1/2 cups uncooked quick-cooking barley
- 1 (1-lb.) pkg. frozen mixed vegetables
- 5 (14.5-oz.) cans stewed tomatoes, undrained
- 2 (32-oz.) cartons Progresso™ beef flavored broth
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons seasoned salt
- 1 teaspoon garlic-pepper blend
- 1/2 teaspoon dried thyme leaves
Make With
Progresso Broth
Instructions
-
Step1In very large stockpot, cook ground beef and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
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Step2Stir in all remaining ingredients. Bring to a boil. Reduce heat to medium-low; cook 20 to 30 minutes or until vegetables and barley are tender, stirring occasionally.
-
Step3Spoon 5 1/3 cups of the soup into each of four 6-cup freezer/microwave containers. Cool 30 to 45 minutes. Cover; refrigerate up to 3 days or freeze up to 2 months.
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Step4Thaw 1 container of soup in refrigerator for 24 hours, or uncover and thaw in microwave on Defrost for 30 to 40 minutes.
-
Step5To heat refrigerated or thawed soup, cover loosely and microwave on High for 6 to 8 minutes or until thoroughly heated, stirring once or twice. Spoon into 4 individual soup bowls.
Nutrition
230
Calories
7g
Total Fat
17g
Protein
31g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 1/3 Cups
- Calories
- 230
- Calories from Fat
- 65
- Total Fat
- 7g
- 11%
- Saturated Fat
- 3g
- 15%
- Cholesterol
- 35mg
- 12%
- Sodium
- 1070mg
- 45%
- Total Carbohydrate
- 31g
- 10%
- Dietary Fiber
- 6g
- 24%
- Sugars
- 10g
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 32%
- 32%
- Vitamin C
- 20%
- 20%
- Calcium
- 8%
- 8%
- Iron
- 16%
- 16%
Exchanges:
1 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
1 1/2Tips from the
Pillsbury Kitchens
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