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.
Slow-Cooker Vegetable Soup with Barley
- Prep Time 25 min
- Total 8 hr 25 min
- Servings 10
- 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
Instructions
-
Step1In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
-
Step2Cover; cook on Low setting 6 to 8 hours.
-
Step3About 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
135
Calories
1g
Total Fat
4g
Protein
33g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 135
- Calories from Fat
- 10
- Total Fat
- 1g
- 2%
- Saturated Fat
- 0g
- 0%
- Cholesterol
- 0mg
- 0%
- Sodium
- 780mg
- 33%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 6g
- 24%
- Sugars
- 8g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 16%
- 16%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
2 Starch; 1 Vegetable;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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