Vegetable Barley Soup Recipe

Ingredients

• 1 yellow onion, chopped
• 2 carrots, cut into ½-circles
• 2 stalks celery, chopped
• 1 medium sweet potato, peeled and cut into ¾-inch pieces
• 4 garlic cloves, minced
• 1 ½ cups frozen green beans
• ¾ cup pearl barley
• 1 tsp paprika
• 1 tsp dried oregano
• ¾ tsp dried thyme
• ½ tsp salt
• ½ tsp ground pepper
• 1 (14 oz.) can petite diced tomatoes
• 6 cups low-sodium vegetable broth
• 2 cups water
• ¼ cup minced flat-leaf parsley

Instructions

1. Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker.
2. Cook on LOW until the barley is tender, about 8 hours.
3. Stir in the parsley. Serve. points value for Vegetable Barley Soup       You’re looking for the Weight Watchers points value for Vegetable Barley Soup! Here’s an estimate based on a standard recipe serving size (about 1 cup or 250ml):

   – Blue plan: 4-5 points
   – Green plan: 5-6 points
   – Purple plan: 4 points

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   Please note that points values can vary depending on specific ingredients, portion sizes, and other factors. Here’s a breakdown of the points calculation:

   – 1 cup Vegetable Barley Soup (approx. 250ml):
   – Carbohydrates: 30-35g (4-5 points)
   – Fiber: 5-6g (1-2 points)
   – Protein: 5-6g (1-2 points)
   – Fat: 2-3g (0-1 point)
   – Total: 4-6 points

   Keep in mind that these points values are approximate and may vary based on specific ingredients and portion sizes. Always consult the official Weight Watchers resources or a qualified coach for accurate points calculations.