Beef Barley Soup in the Slow Cooker

• teaspoon oil1
• cup chopped onion1
• teaspoons finely chopped garlic2
• cup chopped mixed mushrooms1
• celery ribs, chopped↗2
• medium carrots, chopped↗2
• teaspoon salt↗1⁄2
• teaspoon pepper↗1⁄4
• cup uncooked pearl barley↗1
• cups beef broth↗10
• teaspoon Worcestershire sauce↗1⁄2
• tablespoon beef powder bouillon↗1
• tablespoon chicken powder bouillon↗1
• teaspoon marmite1⁄4
• tablespoons tomato paste↗2
• cup green giant* frozen mixed vegetables↗1
• cup shredded cooked beef1

Step-by-step instructions

1. 1

   •Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, mushrooms,celery, carrots. salt and pepper in oil 5 minutes.

2. 2

   •Spoon mixture into 6-quart slow cooker. Stir in vegetables, barley and broth, powders. Worcestershire sauce and Marmite.

3. 3

   •Cover and cook on Low heat setting 8 to 9 hours or on High for 4 hours.

4. 4

   •Increase heat setting to High. Stir in frozen vegetables,tomato paste and meat. Cover and cook 30 minutes.