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WW Recipe of the Day: Slow Cooker Vegetable Beef & Mushroom Barley Soup
As Ellie Krieger says, when introducing this recipe, “Who says you can’t have both beef and mushrooms in your barley soup?”
Not me.
When it comes to soup, I believe the more vegetables the better and this healthy slow cooker vegetable beef and mushroom barley soup proves it.
Full of chunks of tender beef, earthy mushrooms, chewy barley and an array of colorful vegetables, this is a delicious low calorie meal in a bowl that will warm you inside and out.
How Many Calories and WW Points in Crock Pot Vegetable Beef & Mushroom Barley Soup
Although, Ellie’s recipe is for a stove top soup, I turned this into a slow cooker vegetable beef barley soup recipe with wonderful results.
For a lazy cook like me, slow cookers and soup recipes are a match made in heaven.
According to my calculations, each generous 1-1/2 cup serving of this slow cooker soup has about 275 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
5 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
7 PointsPlus (Old plan)
Recipe Notes
Although Ellie, made this on the stove, I turned it into a slow cooker soup recipe with great results. Add whatever vegetables you like.
The last time I made this I added green beans, and chopped leftover Swiss chard and it was delicious.
Corn, peas, turnips and parsnips are other great choices.
If you’ve made this hearty Crock Pot Vegetable Beef Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Healthy Vegetable Beef and Mushroom Barley Soup Recipe
Ingredients
- 4 teaspoons olive oil
- 3/4 pound beef stew meat cut into 1/2 inch pieces
- 1/4 teaspoon salt, plus more to taste
- Pinch of freshly ground black pepper, plus more to taste
- 1 medium yellow onion, diced (about 1-1/2 cups)
- 8 ounces button mushrooms, sliced
- 2 medium carrots, diced (about 1 cup)
- 2 stalks celery, diced (about 1/2 cup)
- 2 cloves garlic, minced, or 2 teaspoons minced garlic in a jar
- 6 cups low-sodium beef broth
- 1 can (14.5 ounces) diced tomatoes with their juices
- 1/2 cup pearled barley
- 1 tablespoon coarsely chopped fresh thyme or 1 teaspoon dried
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- Ideal slow cooker size: 5- to 6-Quart.
- In a large skillet (affiliate link), heat 2 teaspoons of the oil over medium-high heat.
- Dry off the meat with paper towels and then sprinkle with the salt and pepper.
- Add the meat to the pan and brown on all sides, about 5 minutes total.
- Transfer to a 5- or 6-Quart slow cooker (affiliate link).
- Add the remaining 2 teaspoons of oil to the skillet. Add the onion and cook, stirring often, until the onion begins to soften about 4 minutes. Stir in the garlic and cook another minute.
- Scrape the mixture from the skillet into the slow cooker. (If there are any browned bits still remaining in the skillet, add a little of the beef broth to de-glaze the pan and then add to the slow cooker.)
- Add the carrots, celery, mushrooms, broth, tomatoes, barley, and thyme to the slow cooker and stir to blend.
- Cover and cook on HIGH for 4 hours, or LOW for 6 to 8 hours.
- Season to taste with salt and pepper. Ladle into soup bowls and garnish each serving with a sprinkling of parsley, if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 7 PointsPlus (Old plan) Although Ellie, made this on the stove, I turned it into a slow cooker soup recipe with great results. Add whatever vegetables you like. The last time I made this I added green beans, and chopped leftover Swiss chard and it was delicious. Corn, peas, turnips and parsnips are other great choices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Healthy Vegetable Beef Barley Soups for Weight Watchers from around the Web:
- Easy Vegetable Beef Barley Soup
A quick and easy soup with ground beef and frozen mixed vegetables with 230 calories, 5 g fat, and 6 Weight Watchers PointsPlus Values found at Betty Crocker. - Barley and Beef Vegetable Soup
Make this soup the night before to allow time for its flavors to develop. Makes a satisfying lunch or supper served with whole wheat bread or crackers. 172 calories, 2 g fat and 4 Weight Watchers PointsPlus Values from SkinnyKitchen. - Beef Barley Soup
Flavored with carrots, celery and onions from SkinnyTaste.
Does this soup freeze well?
Hi Katie, I haven’t tried it, but think it should freeze nicely.
Just calculated the new Smart Points for this recipe and it is 5 points per serving!
Thanks, Sue!
Thaks for a great boilerplate recipe! I highly recommend using half a cup of red wine to degalze the pan after sauteeing the veggies both to get up the yummy fond and to add another layer of delicious flavor to the soup.
Here’s my version: http://lindseysluscious.blogspot.com/2014/01/fire-up-crock-pot-spring-semester-has.html
Thanks for sharing your suggestion to deglaze the pan with a little red wine before proceeding with the recipe!
I pretty good recipe but it has a step missing: use some of the water to deglaze the skillet and then pour it all to the slow cooker. Otherwise you’re leaving some of the best flavor behind.
I add a small can of unsalted corn. Great soup to come home to when it’s cold outside.
Have just noted this beef-veg barley soup, and it has everything that I can smell before starting! It’s on the priority list, as are those wonderful breakfast bars which I’ve tasted—and they are superior!!
Good going — keep finding more!!
Marge
Thanks, Mom 🙂 I think it’s time to make those breakfast bars again, even though they are addictive!!
This vegetable beef barley soup is so easy and delicious. I eft out the mushrooms, but added frozen peas and corn. Very tasty!