Barley-Vegetable Soup

Barley-Vegetable Soup

Come home to barley and veggies slow cooked to a hearty soup - a wholesome dinner!

Prep Time

25

Minutes

Total Time

6:35

Hrs:Mins

Makes

10

servings

1
cup uncooked barley
1
dried bay leaf
1/2
teaspoon fennel seed
1 1/2
cups baby-cut carrots, cut crosswise in half
2
medium stalks celery, sliced (1 cup)
1
medium onion, chopped (1/2 cup)
1
small green bell pepper, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
large dark-orange sweet potato, peeled and cubed (2 cups)
1 1/2
cups frozen whole kernel corn (from 1-pound bag)
1 1/2
cups frozen cut green beans (from 1-pound bag)
1 1/4
teaspoons salt
1/4
teaspoon pepper
2
cans (14 ounces each) vegetable broth
6
cups water
1
can (14 1/2 ounces) diced tomatoes with herbs, undrained
  1. Layer all ingredients except broth, water and tomatoes in order listed in 5- to 6-quart slow cooker. Pour broth and water over ingredients; do not stir.
  2. Cover and cook on low heat setting 6 to 8 hours or until barley is tender.
  3. About 10 minutes before serving, stir tomatoes into soup. Cover and cook on low heat setting about 10 minutes or until thoroughly heated. Remove bay leaf.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip
Stirring in the tomatoes at the end of the cooking time helps them maintain their texture and adds a fresher tomato flavor.
Instead of serving bread or rolls, top this warming vegetable soup with a handful of herb-flavored croutons and a little shredded Parmesan cheese. Finish the meal with a selection of fresh fruit.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 135
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 730mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 6g,
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Vegetable;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.