WEIGHT WATCHERS CROCK POT BEEF,BARLEY AND ROOT VEGETABLE SOUP
2 1/3 cup = 5 points. From WW Slow Good Cookbook. If refrigerated for more than a day, barley may absorb some liquid. You can add broth or water when reheated. The soup has enough flavor so it will not dilute the taste. You can sub celeriac and rutabaga in the veggie mix- Just keep the broth to root veggie ratio about the same.
Provided by Antifreesz
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 450 degrees.
- Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet.
- Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minutes.
- On another baking sheet arrange beef in single layer and roast on upper oven rack, turning twice until browned about 20 minutes.
- Transfer beef and veggies to a 5 or 6 quart slow cooker.
- Add bay leaves, garlic, salt and pepper.
- Pour broth and water over beef and veggies.
- Cover and cook until the beef and veggies are fork tender, about 4-5 hours on high or 8 to 10 hours on low.
- Discard the bay leaves and garlic.
- Stir in parsley.
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Erika Crawford
[email protected]This soup is a bit bland. I would add more salt and pepper next time.
Hoshmand Hamad
[email protected]I'm not a big fan of beef barley soup, but this recipe was really good.
Phil Clayton
[email protected]This soup is a great way to use up leftover beef.
Reitumetse Mahapane
[email protected]I love the addition of the root vegetables. They add a nice sweetness to the soup.
Hollie K
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and it fills you up.
Destiny Kagendo
[email protected]I made this soup for a potluck, and it was a huge hit. Everyone loved it!
starford martey
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the beef and barley, and they don't even notice the vegetables.
Abdullah Baghriche
[email protected]I'm not a big fan of barley, but I really liked it in this soup. It added a nice texture and flavor.
LAS_ NAZHAD
[email protected]This soup is a great way to save money. It's made with inexpensive ingredients, and it can be stretched to feed a large family.
Zodwa Femele
[email protected]I love that this soup can be made in the crock pot. It's so easy to just throw everything in the pot and let it cook all day.
Marvin Brummell
[email protected]This soup is so versatile. You can add or remove vegetables depending on your preferences.
MD NAEEM MONDOL BOSS
[email protected]I added a few extra vegetables to the soup, such as carrots and celery. I also used a beef broth that was reduced in sodium.
Saqlain Saqlain saqlain
[email protected]This soup is a great way to use up leftover beef. I often make a big batch of pot roast on the weekend, and then use the leftovers to make this soup during the week.
Tristan Esbach
[email protected]I was a bit skeptical about the combination of beef and barley, but I was pleasantly surprised. The flavors really work well together.
MD Nayim Islam
[email protected]This soup is so easy to make, and it's always a crowd-pleaser. I've served it to both family and friends, and everyone has loved it.
Zahid Mirani
[email protected]I love that this soup is Weight Watchers friendly. It's a great way to enjoy a delicious and satisfying meal without feeling guilty.
Armaniarhoman Lamia
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the vegetables add a nice nutritional boost.
Marvin Mbazira
[email protected]I've made this soup several times now, and it's always a winner. It's so easy to throw together in the crock pot, and it always comes out delicious.
Ainebyoona Victor
[email protected]This soup was a hit with my family! The beef was tender and flavorful, and the vegetables were cooked perfectly. I especially liked the addition of the root vegetables, which gave the soup a nice depth of flavor.