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Slow-Cooker Beefy Vegetable-Barley Soup

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  • Prep 20 min
  • Total 8 hr 50 min
  • Servings 6
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Come home to a bowl of steaming, delicious soup. A few minutes of prep is all that's needed for this slow cooker meal.
Updated Oct 21, 2010
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Ingredients

  • 1 1/2 lb beef stew meat
  • 1/2 cup frozen chopped onion (from 12-oz bag), thawed
  • 1/2 cup uncooked medium barley
  • 3 1/2 cups Progresso™ beef flavored broth (from 32-oz carton)
  • 1 cup water
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried marjoram leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups frozen mixed vegetables, thawed
Make With
Progresso Broth

Steps

  • 1
    Cut beef into bite-size pieces if desired. In 3- to 4-quart slow cooker, mix all ingredients except mixed vegetables.
  • 2
    Cover; cook on Low heat setting 8 to 10 hours.
  • 3
    Stir in mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes or until vegetables are crisp-tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    Stew meat pieces vary in size from store to store. If the pieces are large, cut them in half.
  • tip 2
    Purchase a bag of chopped onion to keep in the freezer. Take out just what you need to save chopping time.

Nutrition

300 Calories, 12g Total Fat, 23g Protein, 25g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
4 1/2g
23%
Trans Fat
1/2g
Cholesterol
60mg
20%
Sodium
770mg
32%
Potassium
450mg
13%
Total Carbohydrate
25g
8%
Dietary Fiber
5g
23%
Sugars
4g
Protein
23g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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