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5
from 1 vote
Slow Cooker Beef and Barley Soup
5 Green, 5 Blue, and 3 Purple points
per serving
Makes:
8
servings
Calories:
206
Author:
Alisha Hughes
Ingredients
▢
1-1/2
pounds
boneless beef chuck,
lean and trimmed
▢
2
cups
sliced celery
(about 5-6 stalks)
▢
1
cup
sliced carrots
(about 3-4 carrots)
▢
1
cup
largely chopped onion
(about 1 onion)
▢
6
cups
water
▢
2-1/2
teaspoons
salt
▢
1
teaspoon
dried oregano
▢
1/2
teaspoon
dried basil
▢
1/2
teaspoon
pepper
▢
3
minced garlic cloves
▢
1
(6 ounce) can tomato paste
▢
1/2
cup
pearl barley
Instructions
Cut meat into 1/2-inch cubes and place in the slow cooker.
Coarsely chop onion and slice celery and carrots and put over top of the beef.
Stir in a bowl the water, salt, oregano, basil, pepper, garlic, tomato paste, and barley.
Pour the liquid mixture over top.
Allow to cook 6 hours on low or 3 on high. Soup is ready to serve when meat is fully cooked.
Nutrition Facts
Slow Cooker Beef and Barley Soup
Amount Per Serving (1 -1/2 cups)
Calories
206
Calories from Fat 63
% Daily Value*
Fat
7g
11%
Saturated Fat 2g
13%
Cholesterol
51mg
17%
Sodium
812mg
35%
Carbohydrates
18g
6%
Fiber 5g
21%
Sugar 4g
4%
Protein
20g
40%
* Percent Daily Values are based on a 2000 calorie diet.