Slow Cooker Beef and Barley Soup
5 Green, 5 Blue, and 3 Purple points per serving
Makes: 8 servings
Calories: 206
Ingredients
- 1-1/2 pounds boneless beef chuck, lean and trimmed
- 2 cups sliced celery (about 5-6 stalks)
- 1 cup sliced carrots (about 3-4 carrots)
- 1 cup largely chopped onion (about 1 onion)
- 6 cups water
- 2-1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
- 3 minced garlic cloves
- 1 (6 ounce) can tomato paste
- 1/2 cup pearl barley
Instructions
- Cut meat into 1/2-inch cubes and place in the slow cooker.
- Coarsely chop onion and slice celery and carrots and put over top of the beef.
- Stir in a bowl the water, salt, oregano, basil, pepper, garlic, tomato paste, and barley.
- Pour the liquid mixture over top.
- Allow to cook 6 hours on low or 3 on high. Soup is ready to serve when meat is fully cooked.