Slow Cooker Beef and Barley Soup
Recipe from Betty Crocker

Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.

Slow Cooker Beef and Barley Soup

by 8  people

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Servings: 9
Serving size: 1 1/2  cups
Prep Time: 40 mins
Total Time: 9 hrs 50 mins
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  • 2   tablespoons 
    olive or vegetable oil
  • 1   
    medium onion, chopped (1/2 cup)
  • 2   teaspoons 
    finely chopped garlic
  • 2   pounds 
    beef boneless chuck, trimmed of fat and cut into 1-inch pieces
  • 1   teaspoon 
  • 1/8  teaspoon 
  • 2   
    medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
  • 1   cup 
    uncooked pearl barley
  • 2   cartons 
    Progresso® beef flavored broth (32 ounces each)
  • 1 1/2  cups 
    Green Giant® frozen sweet peas (from 1-pound bag)
  • 1   cup 
    Green Giant® Niblets® frozen whole kernel corn (from 1-pound bag)
Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
Cover and cook on Low heat setting 8 to 9 hours.
Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.

High Altitude (3500-6500 ft): Thaw peas and corn before adding in step 4.
Nutrition information
Per Serving: cal. (kcal) 325, Fat, total (g) 15, chol. (mg) 60, sat. fat (g) 5, carb. (g) 26, fiber (g) 6, pro. (g) 27, sodium (mg) 1260, iron (mg) 4, Starch () 2, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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