Slow Cooker Beef and Barley Soup
Winter is on the horizon and you know what that means…it’s soup season! This Slow Cooker Beef and Barley Soup is rich, hearty, warm, comforting and a huge, filling serving is only 275 calories or 6 Green, 6 Blue or 4 Purple WW SmartPoints. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here! Plus, it really couldn’t be easier to make. Just chop up the ingredients, toss them in your slow cooker, go to work and then come home to eat a nice hot meal. Don’t you love recipes like that? You can also cook it faster on high if you’re preparing it in the morning to be ready for Sunday football or lunch. The serving is really generous, so if you want to eat your soup with a sandwich or salad you could always eat a half serving.
In the mood for more delicious lightened up soups? Check out my Broccoli Cheddar Soup, Zuppa Toscana, Creamy Chicken and Wild Rice Soup, Butternut Squash Soup, Italian Wedding Soup, Cheeseburger Soup, Spaghetti and Meatball Soup, Slow Cooker White Bean Soup, Chicken Tortilla Soup and more in the soup section of my recipe index!
Slow Cooker Beef and Barley Soup
Ingredients
- 2 lbs uncooked lean, trimmed boneless beef chuck steak, chopped into bite-sized pieces)
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 5 medium carrots, peeled and sliced
- 1 cup sliced white mushrooms
- 3 garlic cloves, minced
- 1 cup uncooked pearl barley
- 48 oz low sodium fat free beef broth
- 8 oz can tomato sauce
- 2 tablespoons Worcestershire sauce
- ¼ cup chopped fresh parsley
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Place all ingredients in your slow cooker and stir to combine. Cook on low for 8-9 hours or on high for 4 hours.
Notes
7 per (1 & 1/2 cup) serving (P+ calculated using the recipe builder on weightwatchers.com) adapted from multiple sources: Framed Cooks, Pip and Ebby and Nutmeg Nanny