Vegetable-Beef-Barley Soup - cooking recipe

Ingredients

1/2 lb. extra lean ground beef
1 (14 oz) can ready to serve beef broth
1 (14.5 oz) can stewed tomatoes, cut up, undrained
1 c. frozen mixed vegetables
1 (8 oz) can tomato sauce
1/3 c. uncooked quick cooking barley

Preparation

Brown ground beef in large saucepan until thoroughly cooked, stirring frequently.
Drain.
Stir in all remaining ingredients. Bring to a boil.
Reduce heat to medium; cover and cook 10 to 15 minutes or until vegetables and barley are tender, stirring occasionally.