Vegetable-Beef-Barley Soup

By HeatherS

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 Green Giant® frozen mixed vegetables (from 1-lb bag)
• 1/3 cup uncooked quick-cooking barley

Details

Servings 4

Preparation

Step 1

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

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.