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Vegetable-Beef-Barley Soup

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By Betty Crocker Kitchens
Updated Jan 29, 2010
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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
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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

  • Step 
    1
    In 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
  • Step 
    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.

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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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