522F80BE-3398-4E3F-B775-5237C03BE273

INGREDIENTS

  • 1.5 lbs beef *I used stewing beef, sirloin or similar will work fine
  • 1 cup carrots, peeled and diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 4 small-medium white potatoes, peeled and cut into 1-2 inch pieces
  • 7 cups beef broth
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 3 bay leaves
  • 1 tsp italian seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • 3/4 cup pearl barley

INSTRUCTIONS

  • Brown the beef in a frying pan over medium heat, I used a little cooking spray in the pan, you do not need to cook all the way through, the beef will finish cooking in the slow cooker.
  • Add the beef and all of the ingredients to the slow cooker, cook on high for 4 hours or low for 7-8 hours. 
  • Makes 10- 1 cup servings. Store leftover soup in the fridge for up to 3 days, you can freeze this soup. 

NOTES

 Points- 4

Nutritional info per serving- Calories… 183…Fat 5.2g…Sat fat 1.8g…Carbs 17.3g…Fiber 2.4g…Sugar 2.2g…Protein 15.9g 

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