Beef and Barley Soup

(from nmgresearch’s recipe box)

Come home to this delicious slow-cooked beef soup featuring barley, Progresso broth, Green Giant veggies and Muir Glen tomatoes – a hearty dinner.

Source: Progresso

Prep time: 20 minutes
Cook time: 560 minutes
Serves 8 people

Categories: SOUPS

Ingredients

  • 1 1/4 to 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 Green Giant Valley Fresh Steamers Niblets frozen corn (from 12-oz bag), thawed
  • 2/3 cup uncooked pearl barley
  • 1/2 teaspoon pepper
  • 1 can Muir Glen organic diced tomatoes, undrained (14.5 oz)
  • 5 1/4 cups Progresso beef-flavored broth (from two 32-oz cartons)
  • 1 cup Green Giant Valley Fresh Steamers frozen sweet peas (from (12-oz bag), thawed

Directions

  1. Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except peas.

  2. Cover; cook on Low heat setting 9 to 10 hours

  3. Stir in peas. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until peas are tender.

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