Tomato, Beef and Barley Soup

By Blondie

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 Green Giant® frozen mixed vegetables (from 1-lb bag)
• 6 tablespoons shredded fresh Parmesan cheese

Preparation

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.

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.

Stir in frozen mixed vegetables. Cook 6 to 7 minutes, stirring occasionally, until mixture is hot. Sprinkle each serving with 1 tablespoon cheese.

In place of the hearty tomato soup, use Progresso® Vegetable Classics tomato basil soup.