Slow Cooker Beef and Barley Soup
Ingredients:
Ingredients:
2 | tablespoons olive or vegetable oil |
1 | medium onion, chopped (1/2 cup) |
2 | teaspoons finely chopped garlic |
2 | pounds beef boneless chuck, trimmed of fat and cut into 1-inch pieces |
1 | teaspoon salt |
1/8 | teaspoon pepper |
2 | medium carrots, cut lengthwise in half, then cut into 1/4-inch slices |
1 | cup uncooked pearl barley |
2 | cartons (32 ounces each) Progresso® beef flavored broth |
1 1/2 | cups Green Giant® frozen sweet peas (from 1-pound bag) |
1 | cup Green Giant® Niblets® frozen whole kernel corn (from 1-pound bag) |
Directions:
1. | Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned. |
2. | Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth. |
3. | Cover and cook on Low heat setting 8 to 9 hours. |
4. | Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot. |