Slow Cooker Beef and Barley Soup Recipe
Save And Share :
Sponsored Links
Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.
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
- 1 cup uncooked pearl barley
- 2 cartons Progresso® beef flavored broth (32 ounces each)
- 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 bag)
- 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.
- Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
- Cover and cook on Low heat setting 8 to 9 hours.
- 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.
- High Altitude (3500-6500 ft) Thaw peas and corn before adding in step 4.
- Calories 325 (Calories from Fat 135); Total Fat 15g (Saturated Fat 5g); Cholesterol 60mg; Sodium 1260mg; Total Carbohydrate 26g (Dietary Fiber 6g); Protein 27g. Daily Values: ; Iron 20%. Exchanges: 2 Starch; 3 Lean Meat. Carbohydrate Choices: 2.
- Percent Daily Values are based on a 2,000 calorie diet
Sponsored Links
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment