Slow-Cooker Beef and Barley Soup

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tablespoons olive or vegetable oil

medium onion, chopped (1/2 cup)

teaspoons finely chopped garlic

pounds beef boneless chuck, trimmed of fat and cut into 1-inch pieces

teaspoon salt

1/8

teaspoon pepper

medium carrots, cut lengthwise in half, then cut into 1/4-inch slices

cup uncooked pearl barley

cartons (32 ounces each) Progresso™ beef flavored broth

1 1/2

cups frozen sweet peas (from 1-pound bag)

cup frozen whole kernel corn (from 1-pound bag)

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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, barley and broth.
3

Cover and cook on Low heat setting 8 to 9 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.

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Freeze extra soup in individual serving-size portions, then pop in the microwave for a fast, easy supper when everyone's schedule is different.
Warm a loaf of whole wheat bread while the soup simmers, and creamy butter. Baked apples sprinkled with a dash of cinnamon and a pinch of brown sugar are a great finish to this hearty winter meal.
The great thing about pearl barley is how long it lasts. This grain has a long shelf life of 6 to 9 months if stored in an airtight container. If your pantry is cooler than 68°, barley can last even longer.

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Nutrition Information

2 Starch; 3 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.