Beef Mushroom Barley Soup Slow Cooker
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.
Healthy Slow Cooker Vegetable Beef Barley Mushroom Soup
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 this Vegetable Beef & 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 1-½ cup serving of this slow cooker soup has about 275 calories and:
5 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
7 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Vegetable Beef Mushroom Barley Soup 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.
Are You Ready To Slow Cook Yourself Slim?
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
A hearty and delicious soup that will warm you inside and out.
Servings (adjustable): 6
Calories: 275
- 4 teaspoons olive oil
- ¾ pound beef stew meat cut into ½ inch pieces
- ¼ teaspoon salt, plus more to taste
- Pinch of freshly ground black pepper, plus more to taste
- 1 medium yellow onion, diced (about 1-½ cups)
- 8 ounces button mushrooms, sliced
- 2 medium carrots, diced (about 1 cup)
- 2 stalks celery, diced (about ½ 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
- ½ cup pearled barley
- 1 tablespoon coarsely chopped fresh thyme or 1 teaspoon dried
- ¼ cup chopped fresh flat-leaf parsley
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Ideal slow cooker size: 5- to 6-Quart.
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In a large skillet, heat 2 teaspoons of the oil over medium-high heat.
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Dry off the meat with paper towels and then sprinkle with the salt and pepper.
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Add the meat to the pan and brown on all sides, about 5 minutes total.
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Transfer to a 5- or 6-Quart slow cooker.
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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.
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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.)
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Add the carrots, celery, mushrooms, broth, tomatoes, barley, and thyme to the slow cooker and stir to blend.
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Cover and cook on HIGH for 4 hours, or LOW for 6 to 8 hours.
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Season to taste with salt and pepper. Ladle into soup bowls and garnish each serving with a sprinkling of parsley, if desired.
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 cups
Click 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 275 Calories from Fat 90
% Daily Value*
Fat 10g 15%
Carbohydrates 22g 7%
Fiber 5g 20%
Protein 25g 50%
* Percent Daily Values are based on a 2000 calorie diet.
*PersonalPoints® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
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 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. 275 Calories, 5 g fat and 7 Weight Watchers PointsPlus Values from Cooking Light found at MyRecipes. - Beef Barley Soup
Flavored with carrots, celery and onions from SkinnyTaste.
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
More about Martha McKinnon
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