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Barley-Vegetable Soup

  • Prep 25 min
  • Total 6 hr 35 min
  • Servings 10

Come home to barley and veggies slow cooked to a hearty soup - a wholesome dinner! ...MORE+ LESS-

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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

Nutrition Facts

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

© 2017 ®/TM General Mills All Rights Reserved

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