Fresh Vegetable-Beef Barley Soup

PREP: 20 min; COOK: Low 8 to 9 hr OR High 4 to 5 hr

Top this soup with a handful of herb-flavored croutons and a little
shredded Parmesan cheese. Bursting with big, juicy chunks of meat,
hearty barley and yummy vegetables, this soup is a meal in itself!


1 1/2 pounds beef stew meat
1 small bell pepper, chopped (1/2 cup)
3/4 cup 1-inch pieces green beans
3/4 cup chopped onion
2/3 cup uncooked barley
2/3 cup fresh whole kernel corn
1 1/2 cups water
1 teaspoon salt
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cans (14 1/2 ounces each) beef broth
2 cans (14 1/2 ounces each) diced tomatoes with garlic, undrained
1 can (8 ounces) tomato sauce


1. Mix all ingredients in 3 1/2- to 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.

Makes 10 servings

Select lean stew meat, or trim the extra fat before adding the beef to
the soup. Trimming will take a little bit of time, but the result will
be worth it since you wonít have to spend time later skimming off fat.

If you canít find the canned diced tomatoes with garlic, use 2 cans diced
tomatoes and add 1/2 teaspoon garlic powder.

To save time and to make this hearty soup in the winter months, use 3/4 cup
frozen cut green beans and 2/3 cup frozen whole kernel corn. Rinse the
frozen vegetables under cold running water to separate and partially thaw
them before adding to the soup.

Nutritional Info per 1 Serving: 200 calories (65 calories from fat);
7 g fat (3 g saturated); 35 mg cholesterol; 1000 mg sodium;
22 g carbohydrate (4 g dietary fiber); 16 g protein.
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.