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Slow-Cooker Vegetable Soup with Barley

Slow-Cooker Vegetable Soup with Barley

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Betty Crocker Kitchens

Updated Apr 30, 2010

Slow-Cooker Vegetable Soup with Barley

Slow-Cooker Vegetable Soup with Barley

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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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