Weight Watchers Crock Pot Beef,barley and Root Vegetable Soup
- Ready In:
- 5hrs 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3 turnips, peeled and chopped
- 2 onions, sliced thinly
- 2 carrots, chopped
- 1 parsnip, peeled and chopped
- 3⁄4 cup pearl barley
- 1 1⁄4 lbs beef chuck, boneless diced
- 2 bay leaves
- 1 garlic clove, peeled
- 1⁄2 teaspoon pepper, fresh ground
- 8 cups beef broth, reduced sodium
- 2 cups water
- 1⁄2 cup parsley, flat leaf chopped
directions
- 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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RECIPE SUBMITTED BY
Antifreesz
United States