Reward yourself at the end of the work day with a slow cooker homemade soup.
Slow-Cooker Vegetable-Beef-Barley Soup
- Prep Time 20 min
- Total 9 hr 20 min
- Servings 10
- Ingredients 13
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
Progresso Broth
Instructions
-
Step1Spray 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.
-
Step2Cover and cook on Low heat setting 8 to 9 hours.
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;Tips from the Betty Crocker Kitchens
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