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Slow-Cooker Vegetable-Beef-Barley Soup

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By Pillsbury Kitchens
Updated Oct 13, 2010
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Reward yourself at the end of the work day with a super-simple slow cooker homemade soup.

Slow-Cooker Vegetable-Beef-Barley Soup

  • 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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