Slow Cooker Vegetable Soup
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Source:

Ingredients for - Slow Cooker Vegetable Soup

1. Vegetable broth - 6 cups
2. Frozen mixed vegetables - 1 (16 ounce) package
3. Diced tomatoes, undrained - 1 (14.5 ounce) can
4. Potatoes, peeled and cubed - 2
5. Onion, diced - 1 large
6. Barley - ½ cup
7. Garlic, minced - 3 cloves
8. Dried parsley - 1 teaspoon
9. Dried oregano - 1 teaspoon
10. Dried basil - ½ teaspoon
11. Salt - ½ teaspoon
12. Ground black pepper - ½ teaspoon
13. Bay leaf - 1
14. All-purpose flour - 2 cups
15. Vegetable shortening (such as Crisco®) - ¼ cup
16. Vegetable broth, or more if needed - ¼ cup

How to cook deliciously - Slow Cooker Vegetable Soup

1. Stage

Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.

2. Stage

Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour. Unknown