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Slow-Cooker Vegetable Soup with Barley

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By Betty Crocker Kitchens
Updated Apr 30, 2010
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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
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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

  • Step 
    1
    In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
  • Step 
    2
    Cover; cook on Low setting 6 to 8 hours.
  • Step 
    3
    About 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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