Vegetable-Beef Barley Soup

Makes 10 servings.

Ingredients:

  • 1.5 lb beef stew meat
  • 1 small bell pepper, chopped (1/2 cup)
  • 3/4 cup 1-inch green beans
  • 3/4 cup chopped onion
  • 2/3 cup uncooked barley
  • 2/3 cup fresh (or frozen) whole kernel corn
  • 1.5 cups water
  • 1 tsp salt
  • 1 tsp chopped fresh or 1/2 tsp dried thyme leaves
  • 1/4 tsp pepper
  • 2 cans (14.5 oz each) ready-to-serve beef broth
  • 2 cans (14.5 oz each) diced tomatoes with garlic, undrained
  • 1 can (8 oz) tomato sauce

Directions:

  1. Mix all ingredients into 3.5-6 quart slow cooker.
  2. Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.

Nutritional information: 1 serving: Calories 200; Calories from fat 65; fat 7 g; saturated fat 3 g; cholesterol 35 mg; sodium 1000 mg; carbs 22g; fiber 4 g; protein 16 g

Source: Betty Crocker’s Slow Cooker Cookbook

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