SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 156.3
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 179.4 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 6.3 g
  • Protein: 4.6 g

View full nutritional breakdown of Slow-Cooker Barley Vegetable Soup calories by ingredient
Report Inappropriate Recipe

Slow-Cooker Barley Vegetable Soup

Submitted by: BRAVELUTE

Introduction

A wonderful hearty vegan soup, from uncooked ingredients in the slow-cooker. A wonderful hearty vegan soup, from uncooked ingredients in the slow-cooker.
Number of Servings: 7

Ingredients

    1.5 c. uncooked barley or oat groats
    4 c. no sodium vegetable broth (packaged or homemade)
    3 cups chopped purple cabbage
    1 c. chopped onion
    1 10 ounce pkg. frozen vegetables (carrots, peas, lima beans, corn)
    2 c. prepared miso broth (or make with 4 t. miso paste mixed with 2 c. water)
    2 cups fresh or reconstituted dried shiitake mushrooms

Tips

Can be a hearty main dish, or just a cup to accompany salad, sandwich, or wrap.


Directions

Place all ingredients, uncooked, in slow cooker. Cook on high for 3-4 hours. Or low for 8 if you will be at work or cooking overnight.

You can also put together from ingredients which are already cooked.

If you are having gluten problems, substitute with another grain you CAN tolerate such as whole grain brown jasmine rice or quinoa. If you can tolerate it, barley adds a nice flavor. If you decide on oats, I'd recommend oat groats as opposed to rolled oats, unless you are really looking for porridge.

Serving Size: 7 one cup servings






Great Stories from around the Web


Rate This Recipe