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Slow-Cooker Beef-Barley Soup

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Slow-Cooker Beef-Barley Soup
  • Prep 10 min
  • Total 8 hr 20 min
  • Servings 6
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Reward yourself at the end of the work day with a homemade soup made with Progresso® beef flavored broth and frozen baby sweet peas.
Updated Oct 20, 2016

Ingredients

  • 1 1/2 lb beef stew meat
  • 2 medium carrots, sliced (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 1 cup sliced fresh mushrooms
  • 1/2 cup uncooked pearl barley
  • 5 1/4 cups Progresso™ beef flavored broth (from two 32-oz cartons)
  • 2 dried bay leaves
  • 1 cup frozen baby sweet peas
Make With
Make With
Progresso Broth

Steps

  • 1
    Spray 4- to 5-quart slow cooker with cooking spray. Mix all ingredients except peas in cooker.
  • 2
    Cover; cook on Low heat setting 8 to 9 hours.
  • 3
    About 10 minutes before serving, stir in peas. Increase heat setting to High. Cover; cook about 10 minutes or until peas are thoroughly cooked. Remove bay leaves.

Tips from the Betty Crocker Kitchens

  • tip 1
    The peas are added at the end to preserve their fresh flavor and bright green color.

Nutrition

350 Calories, 13g Total Fat, 35g Protein, 23g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
5g
25%
Trans Fat
1/2g
Cholesterol
70mg
23%
Sodium
1110mg
46%
Potassium
770mg
22%
Total Carbohydrate
23g
8%
Dietary Fiber
4g
18%
Sugars
4g
Protein
35g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
25%
25%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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