Slow Cooker Beef and Barley Soup Recipe

Makes 10 cups

2 pounds lean, trimmed boneless beef chuck steak, cut into small bite-sized pieces
1 onion, chopped
2 celery stalks, chopped
5 carrots, peeled and sliced
8 ounces sliced white mushrooms
3 garlic cloves, minced
1 cup barley or pearl barley, uncooked
48 ounces low sodium beef broth
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon fresh ground black pepper

Place beef, onion, celery, carrots, mushrooms, garlic, barley, broth, tomato paste, Worcesershire sauce, salt, and pepper into a large slow cooker. Cook on high for 4 hours or low for 8-9 hours.

For 1 ½ cups

For 1 ½ cups = 287 calories, 7.0 g fat, 2.4 g saturated fat, 20.9 g carbohydrates, 4.1 g sugar, 34.0 g protein, 4.7 g fiber, 700 mg sodium, 6 SmartPts

Return to Slow Cooker Beef and Barley Soup

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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