In your slow cooker, combine the beans, potatoes, celery, onion, carrots, broth, barley and nutmeg.
Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 6 hours, until the vegetables are tender and soup is bubbling.
Season to taste with salt and pepper.
Recipe Notes
To turn this into a vegetarian bean barley soup, use vegetarian baked beans in tomato sauce and vegetable broth, instead of beef.Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)4*SmartPoints (Blue plan)3*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Bean Barley Soup Recipe
Amount Per Serving (1 cup)
Calories 154Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 30g10%
Fiber 6g24%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.