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

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  • 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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