Slow-Cooker Vegetable-Beef-Barley Soup

Reward yourself at the end of the work day with a slow cooker homemade soup.

  • Prep Time 20 min
  • Total Time 9 hr 20 min
  • Servings 10

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
1
carton (32 ounces) Progresso™ beef flavored 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
205
(
Calories from Fat
70 ),
% Daily Value
Total Fat
8 g
8 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
40 mg
40 %;
Sodium
900 mg
900 %;
Total Carbohydrate
19 g
19 %
(Dietary Fiber
4 g
4 %
),
Protein
8 g
8 %
;
% 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.