Ww Barley Vegetable Soup Recipes

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WEIGHT WATCHERS VEGGIE BARLEY SOUP (1 PT. FOR 1 CUP)



Weight Watchers Veggie Barley Soup (1 Pt. for 1 Cup) image

Look for barley in the grocery aisle by rice. It is very economical and tasty, and you'll be amazed how filling this soup is. Sprinkle with a little Parmesan and you can be in Weight Watcher heaven.

Provided by CookinDiva

Categories     Lunch/Snacks

Time 1h

Yield 1 cup, 6 serving(s)

Number Of Ingredients 12

2/3 cup carrot, sliced
1/2 cup onion, diced
1/2 cup celery, sliced
2 garlic cloves
1 tablespoon tomato paste
6 cups fat-free chicken broth
2 cups green cabbage, chopped (about 1/4 head)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/3 cup barley, uncooked
1 zucchini, sliced
1/2 cup fresh parsley, chopped

Steps:

  • Spray large saucepan with non-stick spray. Add chopped carrots, onion and celery. Saute over low heat 5-7 minutes until softened - add garlic for the last minute.
  • Add tomato paste (if you are out, just use 2 T. catsup), and stir it around a bit with the vegetables.
  • Stir in broth, cabbage, herbs and barley. Simmer, partly covered, for 40 minutes until barley is softened. Add zucchini and parsley after the barley has cooked about 20 minutes, allowing them to cook for the last 20 minutes.
  • Garnish with coarsely ground black pepper and 1 T. Parmesan cheese if desired.

WEIGHT WATCHERS CROCK POT BEEF,BARLEY AND ROOT VEGETABLE SOUP



Weight Watchers Crock Pot Beef,barley and Root Vegetable Soup image

2 1/3 cup = 5 points. From WW Slow Good Cookbook. If refrigerated for more than a day, barley may absorb some liquid. You can add broth or water when reheated. The soup has enough flavor so it will not dilute the taste. You can sub celeriac and rutabaga in the veggie mix- Just keep the broth to root veggie ratio about the same.

Provided by Antifreesz

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 12

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

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.

BARLEY VEGETABLE SOUP



Barley Vegetable Soup image

Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn't taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!

Provided by Taste of Home

Categories     Lunch

Time 8h40m

Yield 12 servings (about 3-1/2 quarts).

Number Of Ingredients 16

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans (14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

  • In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.

Nutrition Facts :

BEAKER'S VEGETABLE BARLEY SOUP



Beaker's Vegetable Barley Soup image

Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!

Provided by BEAKER1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 17

2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce

Steps:

  • Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Nutrition Facts : Calories 188 calories, Carbohydrate 37 g, Fat 1.6 g, Fiber 8.4 g, Protein 6.9 g, SaturatedFat 0.2 g, Sodium 968.8 mg, Sugar 7.2 g

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