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Vegetable-Beef-Barley Soup

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Vegetable-Beef-Barley Soup
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 4
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Soup’s on in short order with six simple ingredients!

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

Directions

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

Barley can be found near the rice at your supermarket. Be sure to purchase the quick-cooking kind for this soup or it won't be tender in the 15 minutes cooking time.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
45
)
Daily Value
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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