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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 87.7
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 411.4 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 2.5 g

View full nutritional breakdown of Vegetable Soup calories by ingredient
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Vegetable Soup

Submitted by: STE1273

Introduction

I just added different vegetables we had on hand. I just added different vegetables we had on hand.
Number of Servings: 12

Ingredients

    Carrots, raw, 1.5 cup, chopped or baby carrots cut in half
    Sweet Corn, Frozen, 1.5 cup
    3 or 4 Red Potatoes, chopped up
    Celery, 3 stalks, chopped up
    Mushrooms, fresh, 1 cup, chopped or sliced
    1 small Onions, chopped
    Garlic, .25 cup
    Barley, pearled, 1 cup
    Salt, 1.5 tsp
    Pepper, black, 1 tsp
    Water, 6 cups (8 fl oz)
    Vegetable Stock, about 980 gram, or 2 cans
    Oregano, 1 tsp
    Del Monte Diced Tomatoes, No Salt Added, 1.75 cup

Directions

In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender.
Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf. Yield: 12 servings (about 5 quarts).

Serving Size: makes about 12 - 1 1/2 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user STE1273.






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