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. Although, Ellie’s recipe is for a stovetop 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.
Healthy Vegetable Beef and Mushroom Barley Soup Recipe
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Recipe Type: Soup
Prep time: 15 mins
Cook time: 6 hours
Total time: 6 hours 15 mins
A hearty and delicious soup that will warm you inside and out.
4 teaspoons olive oil
3/4 pound beef stew meat cut into 1/2 inch pieces
1/4 teaspoon salt, plus more to taste
Pinch of freshly ground black pepper, plus more to taste
1 medium yellow onion, diced (about 1 1/2 cups)
8 ounces button mushrooms, sliced
2 medium carrots, diced (about 1 cup)
2 stalks celery, diced (about 1/2 cup)
2 cloves garlic, minced, or 2 teaspoons minced garlic in a jar
6 cups low-sodium beef broth
One 14.5 ounce can diced tomatoes, with their juices
1/2 cup pearled barley
1 tablespoon coarsely chopped fresh thyme or 1 teaspoon dried
1/4 cup chopped fresh flat-leaf parsley
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.
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.
Nutritional estimates per Serving (1 1/2 cups): 275 calories, 10 g fat, 25 g protein, 22 g carbs, 5 g fiber and 7 WW PointsPlus Value.
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.
More Vegetable Beef Barley Soups 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.
Any Day Beef Barley Vegetable Stoup – Tender canned beef and frozen vegetables and quick cooking barley combine in a super easy to make soup with just 180 calories, 23 g carbs, 4 g fat, 5 g fiber and 5 WW PointsPlus Values.