Soup’s on in short order with six simple ingredients!
Vegetable-Beef-Barley Soup
- Prep Time 35 min
- Total 35 min
- Servings 4
- Ingredients 6
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
Make With
Progresso Broth
Instructions
-
Step1In 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
-
Step2Stir 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.
Nutrition
230
Calories
5g
Total Fat
16g
Protein
30g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 45
- 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
2Tips from the Betty Crocker Kitchens
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