Beef and Barley Soup

Beef and Barley Soup

Cook up something with stick-to-your-ribs substance when the weather turns cold: This beef and barley slow cooker stew, made easy with pantry basics and Green Giant frozen vegetables.

Prep Time

20

Minutes

Total Time

9:50

Hrs:Mins

Makes

8

servings

1 1/2
lb beef stew meat
3
medium carrots, sliced (1 1/2 cups)
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
2/3
cup Green Giant® Niblets® frozen whole kernel corn, thawed
2/3
cup uncooked pearl barley
1/2
teaspoon salt
1/2
teaspoon pepper
1
can (14.5 oz) diced tomatoes, undrained
5 1/4
cups Progresso® beef flavored broth (from two 32-oz containers)
1
cup Green Giant® frozen sweet peas, thawed
  1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except peas.
  2. Cover; cook on Low heat setting 9 to 10 hours.
  3. Stir in peas. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until peas are tender.
Makes 8 servings (about 1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Pearl barley, its most common form, is the perfect slow cooker grain. The long, slow cook time turns barley tender, yet not gummy.
Purchasing
Select lean beef to prevent having to trim excess fat before adding the beef to the soup.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 930mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 5g,
    • Sugars 5g),
  • Protein 21g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.