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Slow Cooker Fresh Vegetable-Beef-Barley Soup

Soup's on! Bursting with big, juicy chunks of meat, hearty barley and a harvest of yummy vegetables, this soup is a meal in itself.

Prep Time: 20 min
Total Time: 9 hours 20 min
Makes: 10 servings

(74 ratings)

Member Reviews (33)

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1 1/2	pounds beef stew meat
1	small bell pepper, chopped (1/2 cup)
3/4	cup 1-inch pieces green beans
3/4	cup chopped onion
2/3	cup uncooked barley
2/3	cup fresh whole kernel corn
1 1/2	cups water
1	teaspoon salt
1	teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/4	teaspoon pepper
3 1/2	cups Progresso® beef flavored broth (from 32-ounce carton)
2	cans (14 1/2 ounces each) diced tomatoes with garlic, undrained
1	can (8 ounces) tomato sauce

Serve with...

Chocolate-Walnut Torte
Total Time: 5 hours 20 min

1.	Mix all ingredients in 3 1/2- to 6-quart slow cooker.
2.	Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting.)

Purchasing

Select lean stew meat, or trim the extra fat before adding the beef to the soup. Trimming will take a little bit of time, but the result will be worth it because you won't have to spend time later skimming off fat.

Special Touch

Top this soup with a handful of herb-flavored croutons and a little shredded Parmesan cheese.

Substitution

If you can't find the canned diced tomatoes with garlic, use 2 cans of plain diced tomatoes and add 1/2 teaspoon garlic powder.

Time Saver

To save time and to make this hearty soup in the winter months, use 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn. Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup.

Nutrition Information:

1 Serving: Calories 205 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 40 mg; Sodium 900 mg; Total Carbohydrate 19 g (Dietary Fiber 4 g); Protein 8 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 18 %; Calcium 4 %; Iron 16 % Exchanges: 1 Starch; 1 Vegetable; 2 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

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Slow Cooker Fresh Vegetable-Beef-Barley Soup

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