Slow Cooker Vegetable-Beef-Barley Soup

Ingredients:

3/4

cup frozen cut green beans 

2/3

cup frozen whole kernel corn 

1 1/2

pounds beef stew meat

1/2

cup chopped bell pepper (Optional)

1

large onion, chopped (1 cup)

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

1

carton (32 ounces) beef flavored broth

2

cans (14.5 ounces each) diced tomatoes with roasted garlic, undrained

1

can (8 ounces) tomato sauce

Spray 5- to 6-quart slow cooker with cooking spray. Rinse green beans and corn with cold water to separate and partially thaw. Mix green beans, corn and remaining ingredients in cooker.

Cover and cook on Low heat setting 8 to 9 hours.

Makes 10 servings (1 1/3 cups each)

 

Nutrition:

1 Serving (1 Serving) Calories 230 (Calories from Fat 80), Total Fat 8g (Saturated Fat 3g, Trans Fat 0g),

Cholesterol 40mg; Sodium 900mg; Total Carbohydrate 20g (Dietary Fiber 4g, Sugars 4g), Protein 18g;

Percent Daily Value*: Calcium ;

Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat; Carbohydrate Choices: 1; *Percent Daily Values are based on a 2,000 calorie diet.