Frozen vegetables are the secret to speedy preparation in this quick soup, while condensed French onion soup lends both savory and slightly sweet flavors to the mix.

• 3 cups frozen classic mixed vegetables (corn, carrots, green beans and peas)
• 1/3 cup medium barley
• 1 teaspoon garlic salt
• 1 1/4 pounds lean beef stew meat, cut into 1/2-inch pieces
• 1 can (14 1/2-oz.) diced tomatoes
• 2 cans (10 1/2 oz. each) condensed French onion soup
• 1 cup water

1. In 3 1/2- to 4-quart slow cooker, combine vegetables, barley and garlic salt.
2. Place beef on top of vegetables.
3. Pour undrained tomatoes on top of beef.
4. Pour soup and water over everything in slow cooker.
5. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
6. Stir meat mixture. Ladle into soup bowls.