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Slow-Cooker Beef-Barley Soup

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By Betty Crocker Kitchens
Updated Oct 20, 2016
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Reward yourself at the end of the work day with a homemade soup made with Progresso® beef flavored broth and frozen baby sweet peas.

Slow-Cooker Beef-Barley Soup

  • Prep Time 10 min
  • Total 8 hr 20 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 1 1/2 lb beef stew meat
  • 2 medium carrots, sliced (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 1 cup sliced fresh mushrooms
  • 1/2 cup uncooked pearl barley
  • 5 1/4 cups Progresso™ beef flavored broth (from two 32-oz cartons)
  • 2 dried bay leaves
  • 1 cup frozen baby sweet peas
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray 4- to 5-quart slow cooker with cooking spray. Mix all ingredients except peas in cooker.
  • Step 
    2
    Cover; cook on Low heat setting 8 to 9 hours.
  • Step 
    3
    About 10 minutes before serving, stir in peas. Increase heat setting to High. Cover; cook about 10 minutes or until peas are thoroughly cooked. Remove bay leaves.

Nutrition

350 Calories
13g Total Fat
35g Protein
23g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
5g
25%
Trans Fat
1/2g
Cholesterol
70mg
23%
Sodium
1110mg
46%
Potassium
770mg
22%
Total Carbohydrate
23g
8%
Dietary Fiber
4g
18%
Sugars
4g
Protein
35g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
25%
25%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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