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Vegetable Beef Barley Soup

vegetable beef barley soup Entree
Vegetable Beef Barley Soup
  • Prep 0 min
  • Total 45 min
  • Ingredients 12
  • Servings 16

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! MORE+ LESS-

Updated February 17, 2020
Progresso Broth
Make with
Progresso Broth

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

Steps

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  • 1
    In very large stockpot, cook ground beef and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
  • 2
    Stir 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.
  • 3
    Spoon 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.
  • 4
    Thaw 1 container of soup in refrigerator for 24 hours, or uncover and thaw in microwave on Defrost for 30 to 40 minutes.
  • 5
    To 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.

Expert Tips

  • This makes a lot of soup, so if you don't have a large enough stockpot, cook the soup in batches or in two pots simultaneously on the stove.
  • Don’t have all these spices on hand? You can substitute basil or marjoram for thyme, regular salt for seasoned salt and a 1/2 teaspoon each of pepper and garlic in place of the garlic-pepper blend.
  • If you store the soup in plastic freezer bags, freeze the bags on a cookie sheet first—otherwise the bags can get stuck in the wire freezer rack.
  • Have picky eaters? No problem! This recipe is super-customizable, so add or omit ingredients to make the soup perfect for your whole family.

Nutrition Information

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
230
Calories from Fat
65
% Daily Value
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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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