| 3/4 | cup Green Giant® frozen cut green beans (from 1-pound bag) |
| 2/3 | cup Green Giant® Niblets® frozen whole kernel corn (from 1-pound bag) |
| 1 1/2 | pounds beef stew meat |
| 1/2 | cup chopped bell pepper |
| 1 | large onion, chopped (1 cup) |
| 2/3 | cup uncooked barley |
| 1 1/2 | cups water |
| 1 | teaspoon salt |
| 1 | teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves |
| 1/4 | teaspoon pepper |
| 2 | cans (14 ounces each) beef broth |
| 2 | cans (14.5 ounces each) diced tomatoes with roasted garlic, undrained |
| 1 | can (8 ounces) tomato sauce |
| 1. | Spray 5- to 6-quart slow cooker with cooking spray. Rinse green beans and corn with cold water to separate and partially thaw. Mix green beans, corn and remaining ingredients in cooker. |
| 2. | Cover and cook on Low heat setting 8 to 9 hours. |
| Use 2 cups water. |
|
| If you can't find the canned diced tomatoes with roasted garlic, use two 14.5-ounce cans of plain diced tomatoes and add 1/2 teaspoon garlic powder. |
|
| Select lean stew meat, and trim any extra fat before adding it to the soup. |
|
| Top this soup with a handful of herb-flavored croutons and a little shredded Parmesan cheese. |
Nutrition Information:
230 ( 80); 8g ( 3g, 0g); 40mg; 900mg; 20g ( 4g, 4g); 18g 10%; 20%; 4%; 15% 1 ; 0 ; 1 ; 2 1