Come home to barley and veggies slow cooked to a hearty soup - a wholesome dinner!
Barley-Vegetable Soup
- Prep Time 25 min
- Total 6 hr 35 min
- Servings 10
- Ingredients 16
Ingredients
- 1 cup uncooked barley
- 1 dried bay leaf
- 1/2 teaspoon fennel seed
- 1 1/2 cups baby-cut carrots, cut crosswise in half
- 2 medium stalks celery, sliced (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 1 small green bell pepper, chopped (1/2 cup)
- 2 cloves garlic, finely chopped
- 1 large dark-orange sweet potato, peeled and cubed (2 cups)
- 1 1/2 cups frozen whole kernel corn (from 1-pound bag)
- 1 1/2 cups frozen cut green beans (from 1-pound bag)
- 1 1/4 teaspoons salt
- 1/4 teaspoon pepper
- 2 cans (14 ounces each) vegetable broth
- 6 cups water
- 1 can (14 1/2 ounces) diced tomatoes with herbs, undrained
Instructions
-
Step1Layer all ingredients except broth, water and tomatoes in order listed in 5- to 6-quart slow cooker. Pour broth and water over ingredients; do not stir.
-
Step2Cover and cook on low heat setting 6 to 8 hours or until barley is tender.
-
Step3About 10 minutes before serving, stir tomatoes into soup. Cover and cook on low heat setting about 10 minutes or until thoroughly heated. Remove bay leaf.
Nutrition
135
Calories
1g
Total Fat
4g
Protein
32g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 135
- Calories from Fat
- 10
- Total Fat
- 1g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 730mg
- Total Carbohydrate
- 32g
- Dietary Fiber
- 6g
- Protein
- 4g
% Daily Value*:
- Iron
- 6%
- 6%
Exchanges:
2 Starch; 1 Vegetable;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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