Weight Watchers Crock Pot Beef,barley and Root Vegetable Soup

Ingredients

• 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

Directions

1. 1

   Preheat oven 450 degrees.

2. 2

   Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet.

3. 3

   Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minutes.

4. 4

   On another baking sheet arrange beef in single layer and roast on upper oven rack, turning twice until browned about 20 minutes.

5. 5

   Transfer beef and veggies to a 5 or 6 quart slow cooker.

6. 6

   Add bay leaves, garlic, salt and pepper.

7. 7

   Pour broth and water over beef and veggies.

8. 8

   Cover and cook until the beef and veggies are fork tender, about 4-5 hours on high or 8 to 10 hours on low.

9. 9

   Discard the bay leaves and garlic.

10. 10

    Stir in parsley.