Weight Watchers Crock Pot Beefbarley And Root Vegetable Soup Food

BEEF BARLEY VEGETABLE SOUP

Steps:

• In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
• Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

WEIGHT WATCHERS CROCK POT BEEF,BARLEY AND ROOT VEGETABLE SOUP

Steps:

• 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.

BEEF BARLEY SOUP 1965

Steps:

• In a large stockpot over med.
• heat braise the beef cubes in the oil for 6 minutes.
• Add the onion, and keep browning for 12 minutes.
• Stir in the stock, tomatoes, and cover.
• Simmer 1 1/2 hours.
• Add the carrots, bell pepper, celery, and barley.
• Add the worcestrshire sauce, pepper, and salt.
• Simmer another 30 minutes, or until vegies and tender, and barley is cooked.
• Just before serving, about 8 minutes before add the thyme and parsley-- Serve with warm crusty bread.