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Fresh Vegetable, Beef and Barley Soup

Serves: 8

8 SERVINGS PREP: 20 MIN COOK: 9 HR

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

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Fresh Vegetable, Beef and Barley Soup is from the Cook'n Easy Family Dinners collection. Click here to get this CD or download the recipes right now!

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.

1 SERVING: Calories 290 (Calories from Fat 100); Fat 11g (Saturated 4g); Cholesterol 50mg; Sodium 1140mg; Carbohydrate 25g (Dietary Fiber 5g); Protein 22g * % Daily Value: Vitamin A 14%; Vitamin C 24%; Calcium 6%; Iron 18% * Exchanges: 1 Starch, 1 Vegetable, 2 1/2 Medium-Fat Meat * Carbohydrate Choices: 1 1/2

Together Time
Serve your soup in edible bowls, and the family will have fun nibbling on the bread. Here's how you do it: Slice a thin layer off the tops of large hard rolls, and hollow them out, leaving a 1/2-inch-thick wall. Fill with soup and enjoy!

From "Betty Crocker easy family dinners: Simple Recipes and Fun Ideas to Turn Mealtime into Quality Time.-1st Edition" Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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