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
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
-
Step1Spray 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.
-
Step2Cover 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
1Tips from the
Pillsbury Kitchens
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