Ingredients:
1 1⁄2 lb beef stew meat
3 medium carrots, sliced (1 1⁄2 cups)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2⁄3 cup frozen corn, thawed
2⁄3 cup uncooked medium pearl barley
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 can (14.5 oz) diced tomatoes, undrained
5 1⁄4 cups beef broth
1 cup frozen sweet peas, thawed

Method:
1 Spray 5- to 6-quart slow cooker with cooking spray. Cut beef into bite-size pieces, if desired. In cooker, mix beef and remaining ingredients except peas.

2 Cover; cook on Low heat setting 9 to 10 hours.

3 Stir in peas. Increase heat setting to High; cover and cook 20 to 30 minutes longer or until peas are tender.

healthy twist:
There’s lots of healthful goodness in this hearty soup. Keep it low in fat by selecting lean beef at the meat counter. Then remove any visible fat before making the soup.

beef and barley soup recipe