Kristy Cook
This easy Slow Cooker Beef and Barley Soup is rich, hearty, warm, and comforting with huge, filling servings!
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
Nutrition Information:
275 calories, 28 g carbs, 5 g sugars, 6 g fat, 2 g saturated fat, 28 g protein, 5 g fiber
MyW-W SmartPoints per (1 & 1/2 cup) serving:
Green: 6 SmartPoints/ Blue: 6 SmartPoints/ Purple: 4 SmartPoints
W-W Points Plus:
7 per (1 & 1/2 cup) serving
