Slow-Cooker Beef Barley Soup

Ingredients

1. 2 tablespoons olive or vegetable oil
2. 1 medium onion, chopped (1/2 cup)
3. 2 teaspoons finely chopped garlic
4. 2 pounds beef boneless chuck, trimmed of fat and cut into 1-inch pieces
5. 1 teaspoon salt
6. 1/8 teaspoon salt
7. 2 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
8. 1 cup uncooked pearl barley
9. 2 cartons Progresso beef flavored broth (32 ounces each)
10. 1 1/2 cups Green Giant frozen sweet peas (from 1-pound bag)
11. 1 cup Green Giant® Niblets frozen whole kernel corn (from 1-pound bag)

Instructions

1. 1. 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.
2. 2. Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
3. 3. Cover and cook on Low heat setting 8 to 9 hours.
4. 4. 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