Slow Cooker Bean Barley Soup Recipe
Healthy and satisfying, this easy slow cooker bean barley soup makes a great no-fuss family meal that even your kids will love.
Servings: 8
Ingredients
- 1 can (14 to 15 ounces) baked beans in tomato sauce
- 2 medium potatoes, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 large onion, finely chopped (about 1 cup)
- 2 carrots, peeled and diced
- 6 cups beef or vegetable broth
- 1/2 cup pearl barley, rinsed
- pinch of ground nutmeg
Instructions
- Ideal slow cooker size: 4-Quart.
- 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.
Notes
Serving size: 1 cup
WW Points: 3
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 4 PointsPlus (Old plan) To turn this into a vegetarian bean barley soup, use vegetarian baked beans in tomato sauce and vegetable broth, instead of beef.
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 4 PointsPlus (Old plan) To turn this into a vegetarian bean barley soup, use vegetarian baked beans in tomato sauce and vegetable broth, instead of beef.
Nutrition
Serving: 1cup | Calories: 154kcal | Carbohydrates: 30g | Protein: 7g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 3mg | Sodium: 551mg | Potassium: 848mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2554IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 2mg