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Tomato, Beef and Barley Soup

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By Betty Crocker Kitchens
Updated May 9, 2010
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Jazz up canned hearty tomato soup with ground beef, barley and frozen mixed vegetables.

Tomato, Beef and Barley Soup

  • Prep Time 30 min
  • Total 45 min
  • Servings 6
  • Ingredients 7
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Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 2 cans (19 oz each) Progresso™ Vegetable Classics hearty tomato soup
  • 2 cups water
  • 1/2 cup uncooked quick-cooking barley
  • 1 cup sliced celery
  • 1 cup frozen mixed vegetables (from 1-lb bag)
  • 6 tablespoons shredded fresh Parmesan cheese

Instructions

  • Step 
    1
    In 4-quart saucepan or Dutch oven, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  • Step 
    2
    Stir in soup, water, barley and celery. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 15 minutes, stirring occasionally, until barley is tender.
  • Step 
    3
    Stir in frozen mixed vegetables. Cook 6 to 7 minutes, stirring occasionally, until mixture is hot. Sprinkle each serving with 1 tablespoon cheese.

Nutrition

320 Calories
11g Total Fat
20g Protein
35g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4 1/2g
22%
Trans Fat
1/2g
Cholesterol
50mg
17%
Sodium
890mg
37%
Potassium
290mg
8%
Total Carbohydrate
35g
12%
Dietary Fiber
6g
26%
Sugars
8g
Protein
20g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 1/2 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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