Beef and Barley Soup

By dlgates60

Ingredients

• 1 1/2 lb beef stew meat
• 3 medium carrots, sliced (1 1/2 cups)
• 1 large onion, chopped (1 cup)
• 2 cloves garlic, finely chopped
• 2/3 cup Green Giant® Niblets® frozen whole kernel corn, thawed
• 2/3 cup uncooked pearl barley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (14.5 oz) diced tomatoes, undrained
• 5 1/4 cups Progresso® beef flavored broth (from two 32-oz containers)
• 1 cup Green Giant® frozen sweet peas, thawed

Details

Servings 8
Adapted from bettycrocker.com

Preparation

Step 1

Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except peas.

Cover; cook on Low heat setting 9 to 10 hours.

Stir in peas. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until peas are tender.

Makes: 8 servings (about 1 1/2 cups each)

Nutrition Information:

1 Serving (1 Serving)Calories 280, (Calories from Fat 100),Total Fat 11g
(Saturated Fat 4g,Trans Fat 0g),Cholesterol 50mg;Sodium 930mg;Total Carbohydrate 25g (Dietary Fiber 5g,Sugars 5g),Protein 21g;Percent Daily Value*:Vitamin A 90 %;Vitamin C 8 %;Calcium 6 %;Iron 20 %;Exchanges:1 Starch;0 Fruit;1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk; 0 Milk;1 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;0 Fat;Carbohydrate Choices:1 1/2;*Percent Daily Values are based on a 2,000 calorie diet.