Slow Cooker Beefy Vegetable-Barley Soup

 

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 Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

• 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.