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Slow-Cooker Vegetable-Beef-Barley Soup

Slow-Cooker Vegetable-Beef-Barley Soup

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Pillsbury Kitchens

Updated Oct 13, 2010

Slow-Cooker Vegetable-Beef-Barley Soup

Slow-Cooker Vegetable-Beef-Barley Soup

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Prep Time 20 min
Total 9 hr 20 min
Ingredients 13
Servings 10

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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

Step
1

Spray 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.
Step
2

Cover and cook on Low heat setting 8 to 9 hours.

Nutrition

230 Calories

8g Total Fat

18g Protein

20g Total Carbohydrate

4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 230

Calories from Fat: 80

Total Fat: 8g; 13%

Saturated Fat: 3g; 16%

Trans Fat: 0g

Cholesterol: 40mg; 14%

Sodium: 900mg; 38%

Potassium: 610mg; 17%

Total Carbohydrate: 20g; 7%

Dietary Fiber: 4g; 17%

Sugars: 4g

Protein: 18g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 20%; 20%

Calcium: 4%; 4%

Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

1

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

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