Name: Vegetable Barley Soup
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegetable Barley Soup

1. 1 large sweet potato, peeled and cubed -

2. 1-1/2 cups fresh baby carrots, halved -

3. 1-1/2 cups frozen cut green beans -

4. 1-1/2 cups frozen corn -

5. 3 celery ribs, thinly sliced -

6. 1 small onion, chopped -

7. 1/2 cup chopped green pepper -

8. 2 garlic cloves, minced -

9. 6 cups water -

10. 2 cans (14-1/2 ounces each) vegetable broth -

11. 1 cup medium pearl barley -

12. 1 bay leaf -

13. 1-3/4 teaspoons salt -

14. 1/2 teaspoon fennel seed, crushed -

15. 1/4 teaspoon pepper -

16. 1 can (14-1/2 ounces) Italian diced tomatoes, undrained -

How to cook deliciously - Vegetable Barley Soup

1. Stage

In a 5-quart slow cooker, combine the sweet potato, carrots, green beans, corn, celery, onion, green pepper and garlic, and stir to combine them. Pour in the water, broth and barley, then add the bay leaf and seasonings. Cover the slow cooker and cook the soup on low until the barley and vegetables are tender, 8 to 10 hours.

2. Stage

Once the slow-cooking time has elapsed, stir in the canned tomatoes, including their liquid, then switch the slow cooker to high heat to warm the soup evenly. Let it cook for 10 to 20 minutes, then fish out the bay leaf and serve the soup.