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.
Servings:
9 servings (1 1/2 cups each)
Prep Time:
40 mins
Total Time:
9 hrs 50 mins
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Ingredients
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2 tablespoonsolive or vegetable oilsee savings
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1 mediumonion, chopped (1/2 cup)see savings
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2 teaspoonsfinely chopped garlicsee savings
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2 poundsbeef boneless chuck, trimmed of fat and cut into 1-inch piecessee savings
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1 teaspoonsaltsee savings
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1/8 teaspoonpeppersee savings
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2 mediumcarrots, cut lengthwise in half, then cut into 1/4-inch slicessee savings
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1 cupuncooked pearl barleysee savings
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2 cartonsProgresso® beef flavored broth (32 ounces each)see savings
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1 1/2 cupsGreen Giant® frozen sweet peas (from 1-pound bag)see savings
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1 cupGreen Giant® Niblets® frozen whole kernel corn (from 1-pound bag)see savings
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Directions
1.
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.
2.
Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
3.
Cover and cook on Low heat setting 8 to 9 hours.
4.
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.
Tip:
High Altitude (3500-6500 ft) Thaw peas and corn before adding in step 4.
Nutrition information
Per serving: Calories 325 (Calories from Fat 135); Total Fat 15g (Saturated Fat 5g); Cholesterol 60mg; Sodium 1260mg; Total Carbohydrate 26g (Dietary Fiber 6g); Protein 27g. Daily Values: ; Iron 20%. Exchanges: 2 Starch; 3 Lean Meat. Carbohydrate Choices: 2.
Percent Daily Values are based on a 2,000 calorie diet
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