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Barley Vegetable Soup Exps Hca22 35438 B09 14 3bBarley Vegetable Soup Recipe photo by Taste of Home

Barley Vegetable Soup

TOTAL TIME: Prep: 20 min. Cook: 8 hours 10 min. YIELD: 12 servings (3-3/4 quarts).
You'll love this delicious meatless soup brimming with veggies and barley. The plus is it's good for you too! —Mary Tallman, Arbor Vitae, Wisconsin

Ingredients

  • 1 large sweet potato, peeled and cubed
  • 1-1/2 cups fresh baby carrots, halved
  • 1-1/2 cups frozen cut green beans
  • 1-1/2 cups frozen corn
  • 3 celery ribs, thinly sliced
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 2 garlic cloves, minced
  • 6 cups water
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 cup medium pearl barley
  • 1 bay leaf
  • 1-3/4 teaspoons salt
  • 1/2 teaspoon fennel seed, crushed
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Directions

  • 1. In a 5-qt. slow cooker, combine the first 8 ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low until barley and vegetables are tender, 8-10 hours.
  • 2. Stir in tomatoes; cover and cook on high until heated through, 10-20 minutes. Discard bay leaf.

Nutrition Facts

1-1/4 cups: 135 calories, 0 fat (0 saturated fat), 0 cholesterol, 689mg sodium, 31g carbohydrate (8g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

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