simple soups Slow Cooker Beefy Vegetable-Barley Soup Prep Time: 20 Minutes Start to Finish: 8 Hours 50 Minutes Servings: 6 (11/ 3 cups each) 1½ lb beef stew meat ½ cup frozen chopped onion (from 12-oz bag), thawed ½ cup uncooked medium barley 2 cans (14 oz each) beef broth 1 cup water 1 teaspoon dried thyme leaves 1 teaspoon dried marjoram leaves ½ teaspoon salt ¼ teaspoon pepper 2 cups Green Giant® frozen mixed vegetables, thawed 1. Cut beef into bite-size pieces if desired. In 3½- to 4-quart slow cooker, mix all ingredients except mixed vegetables. 2. Cover; cook on Low heat setting 8 to 10 hours. 3. Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes or until vegetables are crisp-tender. Nutrition Information Per Serving: 1 ServINg: Calories 330 (Calories from Fat 120); Total Fat 14g (Saturated Fat 5g); Cholesterol 70mg; Sodium 880mg; Total Carbohydrate 22g (Dietary Fiber 6g); Protein 28g Tips » SuCCeSS HINt Stew meat pieces vary in size from store to store. If the pieces are large, cut them in half. tIme-Saver Purchase a bag of chopped onion to keep in the freezer. Take out just what you need to save chopping time on a busy morning. Betty Crocker Most Requested RecipesTM 19
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