Beef, Mushroom and Barley Soup (Crockpot)

By zircon50

Ingredients

• 2 tablespoons olive or vegetable oil
• 1 medium onion, chopped (1/2 cup)
• 2 teaspoons finely chopped garlic
• 2 pounds beef boneless chuck, trimmed of fat and cut into 1-inch pieces
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
• 2 stalks celery, cut into 1/4-inch slices
• 10 oz. white mushrooms, sliced
• 8 oz. crimini mushrooms, sliced
• 1 cup uncooked pearl barley
• 2 cartons (32 ounces each) Progresso® beef flavored broth
• 1 1/2 cups Green Giant® frozen sweet peas (from 1-pound bag)
• 1 cup Green Giant® Niblets® frozen whole kernel corn (from 1-pound

Preparation

Step 1

1. Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.

2. Spoon beef mixture into 6-quart slow cooker. Stir in carrots, celery, mushrooms, barley and broth.

3. Cover and cook on Low heat setting 8 to 9 hours, or on High setting for 5 to 6 hours.

4. Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.