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Slow-Cooker Beefy Vegetable-Barley Soup

Slow-Cooker Beefy Vegetable-Barley Soup
  • Prep 20 min
  • Total 8 hr 50 min
  • Servings 6
Come home to a bowl of steaming, delicious soup. A few minutes of prep is all that's needed for this slow cooker meal.
Updated October 21, 2010
Make With
Make With
Progresso Broth

Ingredients

  • 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 frozen mixed vegetables, thawed

Steps

  • 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.

  • Stew meat pieces vary in size from store to store. If the pieces are large, cut them in half.
  • Purchase a bag of chopped onion to keep in the freezer. Take out just what you need to save chopping time.

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
4 1/2g
23%
Trans Fat
1/2g
Cholesterol
60mg
20%
Sodium
770mg
32%
Potassium
450mg
13%
Total Carbohydrate
25g
8%
Dietary Fiber
5g
23%
Sugars
4g
Protein
23g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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