Weight Watchers Crock Pot Beef Barley and Root Vegetable Soup
Warm, hearty, and packed with nutrition, this Weight Watchers Crock Pot Beef Barley and Root Vegetable Soup is the perfect comfort food that fits your healthy lifestyle. Featuring tender, seared beef stew meat, nutty pearl barley, and a medley of earthy root vegetables like carrots, parsnips, and turnips, this soup is a flavor-packed powerhouse. Slow-cooked to perfection over 8 hours in a flavorful base of low-sodium beef broth, aromatic garlic, dried herbs, and a touch of salt and pepper, it delivers a satisfying and wholesome meal without the guilt. The recipe is incredibly easy to prepare with minimal prep time, making it ideal for busy weeknights. Serve it steaming hot with a sprinkle of fresh parsley for a nourishing dish that’s as visually appealing as it is delicious. Perfect for meal prep, this soup is low in calories, high in fiber, and brimming with comforting goodness for the whole family.
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Recipe Information
Ingredients
- 1 pound Beef stew meat, trimmed of fat
- 1 medium Yellow onion, diced
- 2 large Carrots, diced
- 2 medium Parsnips, diced
- 2 stalks Celery, sliced
- 1 medium Turnip, peeled and diced
- 0.5 cup Pearl barley
- 6 cups Beef broth, low sodium
- 1 14.5-ounce can Canned diced tomatoes, no salt added
- 3 cloves Garlic, minced
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 1 Bay leaf
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat. Sear the beef stew meat on all sides until browned, about 4-5 minutes. Remove from skillet and set aside.
In the slow cooker, add the diced onion, carrots, parsnips, celery, and turnip as the vegetable base.
Rinse the pearl barley under cold water and add it to the slow cooker.
Add the seared beef stew meat on top of the vegetables and barley.
Pour in the beef broth and canned diced tomatoes with their juices.
Stir in the minced garlic, dried thyme, dried rosemary, salt, black pepper, and place the bay leaf into the mixture.
Cover the slow cooker with the lid. Set it to low heat and cook for 8 hours, or until the beef is tender and the barley is cooked through.
Remove and discard the bay leaf. Adjust seasoning to taste, adding more salt or pepper if needed.
Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 2642 mg | 115% | |
| Total Carbohydrate | 176.8 g | 64% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 42.9 g | ||
| Protein | 157.2 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 5626 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
