Savory Slow Cooker Beef, Barley, and Root Vegetable Soup
Indulge in the hearty flavors of our Savory Slow Cooker Beef, Barley, and Root Vegetable Soup. This delightful recipe combines tender chunks of beef with wholesome pearl barley and a colorful medley of root vegetables, including turnips, carrots, and parsnips. Perfect for a warm family dinner or a comforting meal prep option, this soup is a rich source of fiber and nutrients. At just 5 Weight Watchers points per serving, it is a guilt-free pleasure that will leave you satisfied. Ideal for lazy cooking days, this soup simmers in your crock pot, filling your home with an irresistible aroma. If you're looking to mix it up, feel free to substitute celeriac and rutabaga while keeping the broth-to-vegetable ratio balanced. Enjoy this nourishing dish any time of the year, and don't forget that it freezes well for future meals!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Turnips
3 (Peeled and chopped)
Onions
2 (Sliced thinly)
Carrots
2 (Chopped)
Parsnip
1 (Peeled and chopped)
Pearl Barley
3/4 cup (Dry)
Beef Chuck
1 1/4 lbs (Boneless and diced)
Bay Leaves
2 (Whole)
Garlic Clove
1 (Peeled)
Fresh Ground Pepper
1/2 teaspoon
Reduced Sodium Beef Broth
8 cups
Water
2 cups
Flat Leaf Parsley
1/2 cup (Chopped)
Instructions
1
Preheat your oven to 450°F (232°C).
2
On a large nonstick baking sheet, combine the peeled and chopped turnips, thinly sliced onions, chopped carrots, chopped parsnip, and pearl barley. Roast in the oven on the lower rack, stirring occasionally, until the vegetables are tender and golden brown, approximately 30 minutes.
3
Meanwhile, on a separate baking sheet, arrange the diced beef chuck in a single layer. Roast on the upper rack, turning the beef twice, until browned, about 20 minutes.
4
Transfer the roasted vegetables and beef to a 5 or 6-quart slow cooker. Add the bay leaves, peeled garlic clove, salt, and freshly ground pepper.
5
Pour the reduced sodium beef broth and water over the mixture, ensuring all ingredients are submerged.
6
Cover the slow cooker and set it to cook on high for about 4 to 5 hours, or on low for 8 to 10 hours, until the beef and vegetables are fork-tender.
7
Once cooked, remove the bay leaves and the garlic clove and discard them. Stir in the freshly chopped flat-leaf parsley just before serving for a burst of freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Savory Slow Cooker Beef, Barley, and Root Vegetable Soup?
The main protein used in this soup is 1 1/4 lbs of boneless diced beef chuck.
What type of barley is recommended for this recipe?
The recipe calls specifically for 3/4 cup of dry pearl barley.
Which root vegetables are included in this soup?
This soup features a medley of turnips, carrots, and parsnips.
How many Weight Watchers points is one serving of this soup?
Each serving of this hearty soup is approximately 5 Weight Watchers points.
What oven temperature is required for roasting the ingredients?
The oven should be preheated to 450°F (232°C) for roasting the vegetables and beef.
How long should the vegetables and barley be roasted?
The vegetables and barley should be roasted on the lower rack for approximately 30 minutes until tender and golden brown.
How long does the beef chuck need to roast?
The diced beef chuck should be roasted on the upper rack for about 20 minutes until browned.
What size slow cooker is best for this recipe?
A 5 or 6-quart slow cooker is the ideal size for these ingredients.
How long should I cook the soup on the high setting?
If using the high setting, the soup should cook for 4 to 5 hours.
How long should I cook the soup on the low setting?
If using the low setting, the soup should cook for 8 to 10 hours.
Do I need to peel the turnips and parsnips?
Yes, both the turnips and the parsnip should be peeled and chopped before roasting.
Should the onions be chopped or sliced?
The onions should be thinly sliced for this recipe.
Are the bay leaves and garlic left in the soup when serving?
No, you should remove and discard the bay leaves and the whole garlic clove before serving.
When should the fresh parsley be added?
The fresh flat-leaf parsley should be stirred in just before serving for a burst of freshness.
Can I substitute any of the root vegetables?
Yes, you can substitute celeriac and rutabaga as long as you keep the broth-to-vegetable ratio balanced.
Is this soup suitable for meal prep?
Yes, it is an excellent meal prep option and provides a rich source of fiber and nutrients.
Does this beef and barley soup freeze well?
Yes, this soup freezes well, making it perfect for future meals.
What kind of beef broth should be used?
The recipe recommends using 8 cups of reduced sodium beef broth.
How much water is added to the slow cooker?
In addition to the broth, 2 cups of water are added to ensure all ingredients are submerged.
How many turnips are needed?
You will need 3 turnips that are peeled and chopped.
How many carrots are required for the recipe?
The recipe calls for 2 chopped carrots.
How many parsnips should I use?
You will need 1 large parsnip, peeled and chopped.
What is the purpose of roasting the vegetables and beef before slow cooking?
Roasting develops deeper flavors, browns the meat, and ensures the vegetables are golden and tender.
Is the beef chuck roasted on the same tray as the vegetables?
No, the beef is arranged in a single layer on a separate baking sheet from the vegetables.
How many cloves of garlic are used?
The recipe uses 1 peeled garlic clove.
What kind of pepper is recommended?
The recipe suggests using 1/2 teaspoon of freshly ground pepper.
What type of parsley is best for this soup?
1/2 cup of chopped flat-leaf (Italian) parsley is recommended.
How often should the vegetables be stirred while roasting?
The vegetables should be stirred occasionally during their 30-minute roast time.
How many bay leaves are needed?
The recipe calls for 2 whole bay leaves.
What is the texture of the beef when the soup is finished?
The beef and vegetables should be fork-tender after the slow cooking process.