Beef and Barley Soup

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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 Green Giant® Niblets® frozen whole kernel corn, thawed
2/3 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5 oz.) diced tomatoes, undrained
5 1/4 cups Progresso® beef flavored roth (from two 32-oz. containers)
1 cup Green Giant® frozen sweet peas, thawed


1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except peas.

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

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

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