SLOW-COOKER BEEF AND BARLEY SOUP

Slow-Cooker Beef and Barley Soup image

Cook up something with stick-to-your-ribs substance when the weather turns cold: This beef and barley slow-cooker stew, packed with veggies, tender beef, and soft barley is your new go-to comfort food soup. Set your slow-cooker on low in the morning and by evening, dinner is served.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h50m

Yield 8

Number Of Ingredients 11

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Ingredients

1 1/2 lb beef stew meat
3 medium carrots, sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2/3 cup frozen whole kernel corn, thawed
2/3 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5 oz) diced tomatoes, undrained
5 1/4 cups Progresso™ beef flavored broth (from two 32-oz containers)
1 cup frozen sweet peas, thawed

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except peas.
Cover; cook on Low heat setting 9 to 10 hours.
Stir in peas. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until peas are tender.

Nutrition Facts : Calories 280, Carbohydrate 25 g, Cholesterol 50 mg, Fiber 5 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g