Crockpot Vegetable Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 TBS olive oil * Onions, raw, 1.5 cup, chopped * Leeks, 2 cup * Carrots, raw, 1 cup, chopped * Celery, raw, 2 cup, diced * Green Peppers (bell peppers), 1 cup, chopped * Green Beans (snap), 2 cup * Yellow Sweet Corn, Frozen, 2 cup kernels * *Lipton Onion Mushroom Soup (Dry Mix), 2 packets * Water, tap, 3 cup * Del Monte Petite Cut Diced Tomatoes, any variety, 1 28 oz. can plus 1 14.5 oz can * Barley, uncooked, 1/2 cup
Heat olive oil in a large pot. chop onions, leeks, carrots, celery, green peppers and add them to the pot, Stir occasionally and cook until onions are soft. Put into a crock pot with cut up green beans, frozen corn, 2 packets of the dry soup mix, 3 cups of water and both cans of diced tomatoes. Stir thoroughly and cook on low for 4 hours, add barley, then cook another 4 hours on low OR cook on high for 2 hours, add barley, the cook another 2 hours on high.
Serve with homemade bread or cornbread. (bread not included in calorie count.
Serving Size: makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SUEINWISCO.
Serve with homemade bread or cornbread. (bread not included in calorie count.
Serving Size: makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SUEINWISCO.
Nutritional Info Amount Per Serving
- Calories: 164.0
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 495.1 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 6.8 g
- Protein: 4.7 g
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