Vegetable Beef Barley Soup - cooking recipe

Ingredients

1/2 lb extra lean ground beef
1 (14 1/2 ounce) can stewed tomatoes, undrained, cut up
1 (14 ounce) can beef broth
1 (8 ounce) can no-salt-added tomato sauce
1 cup frozen mixed vegetables
1/3 cup uncooked quick-cooking barley

Preparation

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.