Slow-Cooker Beef and Barley Soup

Tips from the Betty Crocker Kitchens

• tip 1
  To store this soup for later, refrigerate in a shallow container so it cools rapidly. Once completely cooled, cover tightly and refrigerate for up to 3 days.
• tip 2
  To freeze this soup, pour into freezer containers, leaving 1/4 - 1/2 inch headspace (because soups expand as they freeze) and store for up to 6 months.
• tip 3
  Want to take your slow-cooker meal to an outing? Simply wrap the slow-cooker in a towel or newspaper to keep it warm. Attach rubber bands around the handles to secure it for travel.
• tip 4
  Pearl barley, its most common form, is the perfect slow cooker grain. The long, slow cook time turns barley tender, yet not gummy.
• tip 5
  Select lean beef to prevent having to trim excess fat before adding the beef to the soup.