CROCK POT BARLEY SOUP RECIPES

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HAMBURGER VEGETABLE SOUP - CROCK POT RECIPE - FOOD.COM



Hamburger Vegetable Soup - Crock Pot Recipe - Food.com image

Make and share this Hamburger Vegetable Soup - Crock Pot recipe from Food.com.

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours

Yield 6 serving(s)

Number Of Ingredients 8

8 ounces ground beef, cooked and drained
1 onion, diced
1 green pepper, diced
2 (15 ounce) cans diced tomatoes (with celery, green pepper and onion)
3 tablespoons ketchup
1 (14 1/2 ounce) can beef broth
1 (16 ounce) bag frozen mixed vegetables (Classic mix with carrots, peas, green beans and corn)
fresh ground pepper, to taste

Steps:

  • Throw everything in crock pot and stir.
  • Cook on Low for 6-8 hours.

Nutrition Facts : Calories 183.5, FatContent 6.6, SaturatedFatContent 2.4, CholesterolContent 25.7, SodiumContent 410.9, CarbohydrateContent 21.3, FiberContent 5.7, SugarContent 6.7, ProteinContent 12.3

CHICKEN BARLEY SOUP RECIPE - SKINNYTASTE



Chicken Barley Soup Recipe - Skinnytaste image

As the days get colder, warm up with a bowl of Chicken and Barley Soup, made with carrots, onions, celery, chicken breasts, and barley.

Provided by Gina

Categories     Soup

Total Time 65 minutes

Prep Time 5 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 11

1 teaspoon olive oil
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
2 cloves garlic (chopped)
1-1/2 lbs skinless bone-in chicken breast (makes 14 oz cooked)
7 cups reduced sodium chicken broth
1/4 cup chopped parsley
2 bay leaves
2/3 cup dry pearl barley
fresh ground black pepper (to taste)

Steps:

  • Heat a large heavy pot or dutch oven on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir.
  • Add chicken, broth, parsley, and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the chicken and vegetables are tender, about 30 minutes.
  • Remove the chicken, shred or cut the meat, discard the bones and return the chicken to the pot along with the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30 minutes, or until the barley is cooked.
  • Discard the bay leaves and serve. Makes about 9 cups.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 262 kcal, CarbohydrateContent 24 g, ProteinContent 31 g, FatContent 4 g, CholesterolContent 83 mg, SodiumContent 744 mg, FiberContent 5 g, SugarContent 2 g

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