PROGRESSO CHICKEN BARLEY SOUP RECIPES

Name: Classic Slow-Cooker Beef and Barley Soup
Prep time: 40 min
Total time: 9 h 50 min
Yield: 9
Ingredients: 2 tablespoons olive or vegetable oil; 1 medium onion, chopped (1/2 cup); 2 teaspoons finely chopped garlic; 2 pounds beef boneless chuck, trimmed of fat and cut into 1-inch pieces; 1 teaspoon salt; 1/8 teaspoon pepper; 2 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices; 1 cup uncooked pearl barley; 2 cartons (32 ounces each) Progresso™ beef flavored broth; 1 1/2 cups frozen sweet peas (from 1-pound bag); 1 cup frozen whole kernel corn (from 1-pound bag)

CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP RECIPE ...

Classic Slow-Cooker Beef and Barley Soup Recipe ... image

Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.

Provided by Betty Crocker Kitchens

Total Time 9 hours 50 minutes

Prep Time 40 minutes

Yield 9

Number Of Ingredients 11

Ingredients

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

Steps:

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.
Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
Cover and cook on Low heat setting 8 to 9 hours.
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.

Nutrition Facts : Calories 325 , CarbohydrateContent 26 g, CholesterolContent 60 mg, FiberContent 6 g, ProteinContent 27 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 1260 mg

BEEF BARLEY SOUP - SKINNYTASTE

Beef Barley Soup - Skinnytaste image

A comforting hearty bowl of soup made with carrots, celery, onions, lean beef and pearl barley.

Provided by Gina

Categories Soup

Total Time 130 minutes

Prep Time 10 minutes

Cook Time 120 minutes

Yield 5

Number Of Ingredients 11

Ingredients

1 tsp oil
1-1/2 lbs lean beef round stew meat
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
2 cloves garlic (chopped)
6 cups water
1 - 2 tsp kosher salt (to taste)
2 bay leaves
2/3 cup dry barley
fresh ground black pepper

Steps:

Heat a large heavy pot or dutch oven on medium heat.
Add oil and beef, season with a little salt and brown meat a few minutes.
When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.
Add water, salt and bay leaves and bring to a boil.
When boiling, reduce heat to low and cover.
Simmer covered over low heat until the meat is soft, about 1 1/2 - 2 hours.
Add the barley, adjust the salt if needed and add fresh ground pepper.
Simmer an additional 30-35, remove bay leaves and serve.
Pressure cooker instructions:

Nutrition Facts : ServingSize 1 1/2 cups, Calories 336 kcal, CarbohydrateContent 27 g, ProteinContent 32 g, FatContent 11 g, SaturatedFatContent 4 g, CholesterolContent 60 mg, SodiumContent 453 mg, FiberContent 6 g, SugarContent 1.5 g

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CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP RECIPE ...

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