Ingredients

• 1 ½ lbs (750 g) lean ground beef
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup (250 mL) pot or pearl barley
• 1 (284 mL) can beef broth
• 1 (284 mL) can water
• 1 (540 mL) can whole tomatoes
• 1 cup (250 mL) whole kernel corn
• 1 tbsp (15 mL) brown sugar, firmly packed
• ½ tsp (2 mL) salt, or to taste
• ¼ tsp (1 mL) ground black pepper
• 1 tbsp (15 mL) vinegar

In a large skillet, over medium high heat, lightly brown beef; add green pepper, onion and garlic and sauté for 1 minute. Pour mixture into slow cooker.* Stir in barley and remaining ingredients. Cover and cook on high for 3 hours or until barley is soft.

*Or stir barley and remaining ingredients into skillet mixture. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until barley is tender, stirring occasionally.

Makes 6 servings.

Nutritional Information (per serving): Calories: 428; Protein: 27 g; Carbohydrate: 40 g; Fibre: 7 g; Sugars: 7 g; Fat: 18 g; Saturated Fat: 7 g; Trans Fat: 1 g; Cholesterol: 77 mg; Sodium: 705 mg; Potassium: 689 mg