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Classic Slow-Cooker Beef and Barley Soup

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By Betty Crocker Kitchens
Updated Mar 10, 2016
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Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.

Classic Slow-Cooker Beef and Barley Soup

  • Prep Time 40 min
  • Total 9 hr 50 min
  • Servings 9
  • Ingredients 11
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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 (32 ounces each) Progresso™ beef flavored broth
  • 1 1/2 cups frozen sweet peas (from 1-pound bag)
  • 1 cup frozen whole kernel corn (from 1-pound bag)
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    2
    Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
  • Step 
    3
    Cover and cook on Low heat setting 8 to 9 hours.
  • Step 
    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.

Nutrition

325 Calories
15g Total Fat
27g Protein
26g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
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 Value*:
Iron
20%
20%
Exchanges:
2 Starch; 3 Lean Meat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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