Slow-Cooker Vegetable-Beef-Barley Soup

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

By Pillsbury Kitchens

October 13, 2010

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

large onion, chopped (1 cup)

2/3

cup uncooked barley

1 1/2

cups water

teaspoon salt

teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves

1/4

teaspoon pepper

carton (32 ounces) Progresso™ beef flavored broth

cans (14.5 ounces each) diced tomatoes with roasted garlic, undrained

can (8 ounces) tomato sauce

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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.