Name: Slow Cooker Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Vegetable broth - 6 cups; Frozen mixed vegetables - 1 (16 ounce) package; Diced tomatoes, undrained - 1 (14.5 ounce) can; Potatoes, peeled and cubed - 2; Onion, diced - 1 large; Barley - ½ cup; Garlic, minced - 3 cloves; Dried parsley - 1 teaspoon; Dried oregano - 1 teaspoon; Dried basil - ½ teaspoon; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Bay leaf - 1; All-purpose flour - 2 cups; Vegetable shortening (such as Crisco®) - ¼ cup; Vegetable broth, or more if needed - ¼ cup

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