Slow-Cooker Vegetable Soup with Barley

Slow-Cooker Vegetable Soup with Barley

Save time slicing and dicing by using a combo of fresh and prepared frozen veggies in this wholesome soup with plenty of nutty pearl barley.

Prep Time

25

Minutes

Total Time

8:25

Hrs:Mins

Makes

10

servings

1
cup uncooked regular pearl barley
1
dried bay leaf
1/2
teaspoon fennel seed
1 1/2
cups ready-to-eat baby-cut carrots, halved crosswise
1
cup sliced celery (2 medium stalks)
1
medium onion, chopped (about 1/2 cup)
1/2
cup chopped green bell pepper (1/2 medium)
2
cloves garlic, minced
1
large dark-orange sweet potato, peeled, cubed
1 1/2
cups Green Giant® Niblets® frozen corn (from 1-lb bag)
1 1/2
cups Green Giant® frozen cut green beans (from 1-lb bag)
1 1/4
teaspoons salt
1/4
teaspoon pepper
2
cans (14 oz each) vegetable broth
6
cups water
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
  1. In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
  2. Cover; cook on Low setting 6 to 8 hours.
  3. About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.
Makes 10 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Prepare the soup, let it cool and transfer it to single-serving, airtight freezer containers. Freeze them for toting to lunch, or for super-quick dinners. Microwave each covered serving for 4 to 5 minutes, or until hot, stirring once or twice.

Nutrition Information:

1 Serving (1 1/2 Cups)
  • Calories 135
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 780mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 6g,
    • Sugars 8g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Vegetable;
    Carbohydrate Choices:
    • 2 ;
    *Percent Daily Values are based on a 2,000 calorie diet.