adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Barley-Vegetable Soup
0 Likes
Prep Time:
25 minutes
Total Time:
6 hours 35 minutes
"Return to a comforting bowl of slow-cooked barley and vegetable soup for a nourishing meal."
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:
  • Arrange all the ingredients, excluding the broth, water, and tomatoes, in the listed order in a 5- to 6-quart slow cooker. Gently pour the broth and water over the ingredients without mixing.
  • Simmer covered on low for 6 to 8 hours until the barley is tender.
  • About 10 minutes before serving, gently fold tomatoes into the soup. Simmer on low heat for another 10 minutes until heated through. Don't forget to discard the bay leaf before serving.

Similar Recipes