Thursday, March 31, 2011

Slow Cooker Beef and Barley Soup

Slow Cooker Beef and Barley Soup

Ingredients:

2tablespoons olive or vegetable oil
1medium onion, chopped (1/2 cup)
2teaspoons finely chopped garlic
2pounds beef boneless chuck, trimmed of fat and cut into 1-inch pieces
1teaspoon salt
1/8teaspoon pepper
2medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
1cup uncooked pearl barley
2cartons (32 ounces each) Progresso® beef flavored broth
1 1/2cups Green Giant® frozen sweet peas (from 1-pound bag)
1cup 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.
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