Slow-Cooker Barley Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1.5 c. uncooked barley or oat groats4 c. no sodium vegetable broth (packaged or homemade)3 cups chopped purple cabbage1 c. chopped onion1 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
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
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
Nutritional Info 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
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