Skinny Points Recipes » Crock Pot & Stove Top – Skinny Beef, Vegetable and Barley Soup
Crock Pot & Stove Top – Skinny Beef, Vegetable and Barley Soup

Crock Pot & Stove Top – Skinny Beef, Vegetable and Barley Soup


  • 1 pound package lean ground beef (96%), see shopping tips
  • 2 (32-oz) containers Swanson’s reduced-sodium beef broth or your favorite broth
  • 1 (14.5 oz) can Swanson’s reduced-sodium beef broth
  • 1 (14.5 oz) can tomatoes, diced
  • ¾ cup dried pearl barley, see shopping tips
  • 1½ cups carrots, sliced
  • 1½ cups celery, sliced
  • 1½ cups onions, chopped
  • 1½ cups zucchini, chopped
  • 2 teaspoons fresh garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage
  • Fresh ground pepper, to taste
  • 3 cups fresh spinach leaves

Directions for Crock Pot:

Note: You’ll need a large (6 quart) crock-pot. If you don’t have one this large, you can use a smaller crock=pot and cut the recipe in half.

1. In a large nonstick pot or pan, brown ground beef. Pour into a colander in sink and drain fat.

2. Place beef and all ingredients in the crock pot, except spinach. Mix together well.

3. Cover and cook on LOW for 7-8 hours or on HIGH heat for 3 1/2 hours until veggies and barley are soft. Stir in spinach, cover and cook on high for 15 minutes. Remove bay leaf.

Nutrition Information:

for 1½ cups serving
172 calories
2g fat
1g sat fat
25mg chol
17g protein
21g carbs
4g fiber
704mg sodium
4g sugar

Directions for Stove Top: (Click the NEXT Button To see The Direction for Stove Top)

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All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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