Pinchof freshly ground black pepper, plus more to taste
1mediumyellow onion, diced (about 1-½ cups)
8ouncesbutton mushrooms, sliced
2mediumcarrots, diced (about 1 cup)
2stalks celery, diced (about ½ cup)
2clovesgarlic, minced, or 2 teaspoons minced garlic in a jar
6cupslow-sodium beef broth
1can(14.5 ounces) diced tomatoes with their juices
½cuppearled barley
1tablespooncoarsely chopped fresh thyme or 1 teaspoon dried
¼cupchopped fresh flat-leaf parsley
Instructions
Ideal slow cooker size: 5- to 6-Quart.
In a large skillet, 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.
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.
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.Serving size: 1-½ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)5*SmartPoints (Blue plan)3*SmartPoints (Purple plan)7*PointsPlus (Old plan)
Nutrition Facts
Healthy Vegetable Beef and Mushroom Barley Soup Recipe
Amount Per Serving (1 -½ cups)
Calories 275Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 22g7%
Fiber 5g20%
Protein 25g50%
* Percent Daily Values are based on a 2000 calorie diet.