Slow-Cooker Vegetable Soup with Barley

  • Prep 25 min
  • Total 8 hr 25 min
  • Servings 10
Slow-Cooker Vegetable Soup with Barley

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 frozen corn (from 1-lb bag)
1 1/2
cups 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

Steps

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  • 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.

Notes









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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
135
Calories from Fat
10
% Daily Value
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
780mg
33%
Total Carbohydrate
33g
11%
Dietary Fiber
6g
24%
Sugars
8g
Protein
4g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
16%
16%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
2 Starch; 1 Vegetable;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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