Slow Cooker Beef Barley Soup Recipe enthusiasts

In my part of the world, when Winter is just around the corner and the days are getting colder, I crave soup! I love warming up with a hearty bowl of soup and this Slow Cooker Beef Barley Soup absolutely hits the spot! It is easy to make and because it’s a slow cooker recipe, you can leave it to cook away while you get your work done. There’s nothing like coming home to the delicious aroma of dinner already being done. 

Not only is Slow Cooker Beef Barley Soup delicious, filling, and warm, but it’s also low in Weight Watchers points. A one cup serving is just four points, which typically leaves enough room for a slice of toasted sourdough on the side. You might be tempted to keep your soups chicken based to keep the points low, but this recipe shows you how to use flavorful beef without adding unnecessary points or calories. It’s definitely a keeper you’re going to want to use throughout the cold winter months! 

Three reasons why you need to make this recipe!

Beef and barley soup is a classic, hearty meal. 

If you want a stick-to-your-bones type of meal (without adding to the waistline) this recipe is it! It’s packed with nutritious ingredients that not only fill you up, it will delight the tastebuds as well. 

It’s a meat and potatoes type of meal, without being unhealthy.

Seriously, not only is this soup good, it’s good FOR you. Every ingredient offers different vitamins and minerals so you’re getting a variety of nutrients all in one bowl. 

Beef is often high in points on Weight Watchers, but this recipe offers a way around that. 

By using sirloin, you get to keep the points low without sacrificing flavor. It’s a win win! 

Ingredients you need to make Slow Cooker Beef Barley Soup: 

• 1.5 lbs beef -stewing beef, sirloin, or similar will work fine
• 1 cup carrots, peeled and diced
• 1 cup celery, diced
• 1 cup onion, diced
• 4 small or medium white potatoes, peeled and cut into 1-2 inch pieces
• 7 cups beef broth
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 3 bay leaves
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• ¾ cup uncooked pearl barley

How to make Slow Cooker Beef Barley Soup (step by step): 

1. Brown the beef in a frying pan over medium heat, until it’s almost fully cooked through (it will finish cooking in the slow cooker).
2. Add the beef and all of the ingredients to a slow cooker and cook on high for 4 hours or low for 7-8 hours.
3. Serve when you’re ready to eat. Enjoy! 

Makes 10 (1 cup) servings. Nutrition info for 1 cup: Calories 284,  Fat 7 g, Saturated fat 2.59 g,  Carbs 30 g,  Fiber 4.72 g, Sugars 3 g, Sodium 698.46 mg, Protein 26 g. 

WW Points 

• Sirloin beef 17 points
• Carrots, peeled and diced 0 points
• Celery, diced 0 points
• Onion, diced 0 points
• Medium white potatoes 12 points
• Beef broth 1 point
• Garlic cloves, minced 0 points
• Tomato paste 1 point
• Bay leaves 0 points
• Italian seasoning 0 points
• Salt 0 points
• Pepper 0 points
• Pearl barley 11 points

4 points per cup of soup based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Points- 4

Personal Points- 3-4 depending on your 0PP foods 

Smart Points- Blue/Green/Purple- 4 using a SP calculator

Points Plus- 4 using a PP calculator 

Different ways to change up this recipe: 

• I used stewing beef, cut into small pieces. Any beef will work well, just plug it into the Weight Watchers recipe app to make sure it’s not too high in points. You can use a sirloin steak, or you can even swap out the beef and use a ground turkey or chicken to lower the points if you really want. The only difference is you should be sure to cook the ground turkey or chicken before you add it to the slow cooker if you decide to use it.
• Carrots, celery, and onion are a nice veggie mix for this soup, but feel free to add in any others you would like. I used white potatoes as they are my preference, but any potatoes will work well in this recipe. Sweet potatoes are delicious. 
• I kept the seasoning simple with some bay leaves, minced garlic, Italian seasoning, salt, and pepper. You can add in any seasonings of your choice, to suit your preference.

Tips and Tricks for Making Slow Cooker Beef Barley Soup: 

• You can store any leftovers in a sealed container in the fridge for up to 3-4 days.
• This soup freezes very well for up to three months. To reheat, let it thaw at room temperature then heat in a pan on the stove over medium heat. You might need to add in a little broth or water if it is too thick. You can also reheat in the microwave.

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