VEGETABLE BARLEY SOUP RECIPE SLOW COOKER 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 RECIPE ...

Slow-Cooker Vegetable Soup with Barley Recipe ... 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

BARLEY VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Barley Vegetable Soup Recipe: How to Make It image

Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn’t taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!

Provided by Taste of Home

Categories Lunch

Total Time 08 hours 40 minutes

Prep Time 25 minutes

Cook Time 08 hours 15 minutes

Yield 12 servings (about 3-1/2 quarts).

Number Of Ingredients 16

Ingredients

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans (14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

In a 5-qt. slow cooker, combine the first 8 ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low until barley and vegetables are tender, 8-10 hours. , Stir in tomatoes; cover and cook on high until heated through, 10-20 minutes. Discard bay leaf.

Nutrition Facts : Calories 135 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 689mg sodium, CarbohydrateContent 31g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 4g protein. Diabetic Exchanges 1.500 starch

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