SLOW COOKER BARLEY BREAKFAST RECIPES

Name: Slow-Cooker Vegetable Soup with Barley
Prep time: 25 min
Total time: 8 h 25 min
Yield: 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 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

SLOW-COOKER VEGETABLE SOUP WITH BARLEY - BETTYCROCKER.COM

Slow-Cooker Vegetable Soup with Barley - BettyCrocker.com image

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.

Provided by Betty Crocker Kitchens

Total Time 8 hours 25 minutes

Prep Time 25 minutes

Yield 10

Number Of Ingredients 16

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:

In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
Cover; cook on Low setting 6 to 8 hours.
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.

Nutrition Facts : Calories 135 , CarbohydrateContent 33 g, CholesterolContent 0 mg, FiberContent 6 g, ProteinContent 4 g, SaturatedFatContent 0 g, ServingSize 1 1/2 Cups, SodiumContent 780 mg, SugarContent 8 g

CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP RECIPE ...

Classic Slow-Cooker Beef and Barley Soup Recipe ... image

Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.

Provided by Betty Crocker Kitchens

Total Time 9 hours 50 minutes

Prep Time 40 minutes

Yield 9

Number Of Ingredients 11

Ingredients

2 tablespoons olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 teaspoons finely chopped garlic
2 pounds beef boneless chuck, trimmed of fat and cut into 1-inch pieces
1 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
1 cup uncooked pearl barley
2 cartons (32 ounces each) Progresso™ beef flavored broth
1 1/2 cups frozen sweet peas (from 1-pound bag)
1 cup frozen whole kernel corn (from 1-pound bag)

Steps:

Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
Cover and cook on Low heat setting 8 to 9 hours.
Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.

Nutrition Facts : Calories 325 , CarbohydrateContent 26 g, CholesterolContent 60 mg, FiberContent 6 g, ProteinContent 27 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 1260 mg

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