Slow Cooker Beef and Barley Soup

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

Recipe from Betty Crocker
Slow Cooker Beef and Barley Soup
SERVINGS
9
SERVING SIZE
1 1/2 cups
PREP TIME
40 mins
TOTAL TIME
9 hrs 50 mins
by 8  people
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Ingredients
  • 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 salt
  • 1/8  teaspoon pepper
  • 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)
Related Video
How to Make Onion Soup

This onion soup is one of the simpler French recipes to make and combines a salty-sweet flavor.

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:
1. 
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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