Slow-Cooker Vegetable-Beef-Barley Soup

Name: Slow-Cooker Vegetable-Beef-Barley Soup
Prep time: 20 min
Total time: 9 h 20 min
Yield: 10
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

9 Ratings

3 Reviews

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

Reward yourself at the end of the work day with a super-simple slow cooker homemade soup.

By Pillsbury Kitchens

Updated October 13, 2010

Make With

Progresso Broth

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

Steps

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.
2

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

If you can't find the canned diced tomatoes with roasted garlic, use two 14.5-ounce cans of plain diced tomatoes and add 1/2 teaspoon garlic powder.
Select lean stew meat, and trim any extra fat before adding it to the soup.
Top this soup with a handful of herb-flavored croutons and a little shredded Parmesan cheese.