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.

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Prep Time 25 min
Total Time 8 hr 25 min
Servings 10

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.