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Slow-Cooker Vegetable-Beef-Barley Soup

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Slow-Cooker Vegetable-Beef-Barley Soup
  • Prep 20 min
  • Total 9 hr 20 min
  • Servings 10
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Reward yourself at the end of the work day with a slow cooker homemade soup.
Updated Jan 16, 2014

Ingredients

  • 3/4 cup frozen cut green beans (from 1-pound bag)
  • 2/3 cup 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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Select lean stew meat, and trim any extra fat before adding it to the soup.
  • tip 3
    Top this soup with a handful of herb-flavored croutons and a little shredded Parmesan cheese.

Nutrition

205 Calories, 8 g Total Fat, 8 g Protein, 19 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
205
Calories from Fat
70
Total Fat
8 g
Saturated Fat
3 g
Cholesterol
40 mg
Sodium
900 mg
Potassium
600 mg
Total Carbohydrate
19 g
Dietary Fiber
4 g
Protein
8 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
18%
18%
Calcium
4%
4%
Iron
16%
16%
Exchanges:
1 Starch; 1 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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