Best Weight Watchers Crock Pot Beefbarley And Root Vegetable Soup Recipes

Crock Pot Beef Barley Soup image

Provided by Michael L.

Time 9h30m

Yield 10 cups, 12 serving(s)

Number Of Ingredients 10

Steps:

Place beef shanks in crock pot, salt and pepper to taste, add onion or 1 teaspoons dried onion, beef stock, cover and set pot to high for 4 1/2 hours.
After 4 hours, remove beef shanks and bone, add vegetable stock and bay leaves, stir and cover.
Discard shank bone, marrow can be added to beef. Trim fat and glycerin and discard from beef than cut into bite size pieces.
Rinse and drain barley in screen strainer. Trim and scrape carrots, cut in half and slice. Rinse and trim celery and cut into slices.
After high cook completes, reset crock pot cook to low for 4 hours. Add carrots celery and the barley [can add later for crispness to taste], stir and cover. Stir every hour with a slotted spoon suggested.
Serve to bowls with fresh bread or other baked choice and enjoy.

Nutrition Facts : Calories 140.2, Fat 2.8, SaturatedFat 0.9, Cholesterol 22.1, Sodium 337.8, Carbohydrate 13.1, Fiber 3.2, Sugar 1, Protein 15.3

Beef, Barley and Vegetable Soup image

Provided by GingerSnap

Categories Stocks

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 13

12 cups water
2 -3 tablespoons beef base
1 3/4 cups beef, cubed (about 13oz., does not include weight of bones if including)
2 bay leaves
1/4 teaspoon thyme
1/2 teaspoon salt (or more)
1/4 teaspoon fresh ground pepper
3 celery ribs, chopped
1 large onion, chopped (or 2 small)
2 large carrots, chopped (or 3 small)
1 (14 ounce) can whole tomatoes, cut up, include sauce
1 cup frozen peas (or fresh)
1 cup barley

Steps:

Stovetop: Let soup base fully dissolve in water. Add all ingredients except the peas and barley. Bring to boiling, then reduce heat and simmer 1 hour. Add peas and barley and continue cooking 1 hour.
Crockpot: Cook ingredients on low overnight and/or throughout the day. Turn to high and add peas and barley for last hour.
I usually use stew meat or round steaks for this recipe. Less expensive cuts of meat actually have more flavor than expensive cuts do and are great in soup.
This is a very forgiving recipe. You can change the recipe to suit your taste, or what you have on hand. Can substitute rice or pasta for the barley, just be sure to adjust the amount and cooking times of these accordingly. You can also add, or omit, any vegetables you desire. Just make sure to include the celery, onions and carrots which is the base of the vegetable flavor in this soup. If you decide to use bullion instead of the soup base you may want to leave out the salt as it is pretty salty.
Bones give soup a wonderful flavor, so if you buy a cut of meat that has a bone do not discard it. Throw it in the pot and remove it before serving along with the bay leaves.
Bon appetit!

Nutrition Facts : Calories 606.9, Fat 47.8, SaturatedFat 19.6, Cholesterol 65.3, Sodium 323.8, Carbohydrate 33.7, Fiber 8.6, Sugar 5.8, Protein 11.8

Cheesy Vegetable Soup 3 W W Points image

Provided by CindiJ

Categories < 60 Mins

Time 35m

Yield 8 -8 ounce servings

Number Of Ingredients 4

2 lbs california-blend frozen vegetables (or your choice of frozen vegetables)
56 ounces fat-free chicken broth
1 (10 ounce) can rotel (your choice of heat)
1 lb Velveeta reduced fat cheese product

Steps:

Cube cheese for easier melting. Set aside.
In large stock pot place all ingredients.
Cook over medium heat for approximately 30 minutes or until vegetables are tender.
Add cheese and continue cooking until cheese melts.
Stir often so it doesn't burn on bottom of pan.