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Steps
1
Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
2
Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
3
Cover and cook on Low heat setting 8 to 9 hours.
4
Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.
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Freeze extra soup in individual serving-size portions, then pop in the microwave for a fast, easy supper when everyone's schedule is different.
Warm a loaf of whole wheat bread while the soup simmers, and creamy butter. Baked apples sprinkled with a dash of cinnamon and a pinch of brown sugar
are a great finish to this hearty winter meal.
The great thing about pearl barley is how long it lasts. This grain has a long shelf life of 6 to 9 months if stored in an airtight container. If your pantry is cooler than 68°,
barley can last even longer.
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Nutrition Facts
Serving Size:1 Serving
Calories
325
Calories from Fat
135
Total Fat
15g
Saturated Fat
5g
Cholesterol
60mg
Sodium
1260mg
Total Carbohydrate
26g
Dietary Fiber
6g
Protein
27g
% Daily Value*:
Iron
20%
20%
Exchanges:
2 Starch; 3 Lean Meat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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