Slow-Cooker Vegetable & Chicken Soup with Barley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1.5 cup Pearl Barley, uncooked (by DBEAU57) 1 serving Bay leaf, dried (by JANYTOO) 1 tsp Fennel seed 3 large (7-1/4" to 8-1/2" long) Carrots, raw 3 stalk, medium (7-1/2" - 8" lon Celery, raw 2 cup Onion, Yellow, Sauteed (1 large OR 1 cup chopped) ggg (by MG7_FIT) 2 cup Bell peppers (Green, Red, Yellow, Orange) 3 tbsp Chef Cuisine Minced Garlic (Ajo) 1 Tbsp (5g) (by RUTHHAWKINS671) 2 serving 1 large sweet potato (180g) (by H0OSIERMAN) 1.5 cup kernels Yellow Sweet Corn, Frozen 25 beans (4" long) Green Beans (snap) 1.25 tsp Salt 1.5 tsp Pepper, black 3 cup Vegetable Broth 6 cup (8 fl oz) Water, tap 1.5 cup Tomatoes, red, ripe, canned, wedges in tomato juice 4 tbsp *Flax Seed Meal (ground flax) 4 tbsp Chia Seed (Nutiva) 1 Tbsp 2 cup Baby Spinach (raw) 1.5 tbsp Chipotle Chili Pepper Seasoning (by SONNYG1) 0.5 cup Peas, frozen 2 serving Baby Bella Mushrooms (3 oz) 20 oz Kirkland Perdue Chicken Breast Boneless Skinless
Vegetable preparation:
- Slice or chop to preference: Carrots, Celery, Onions, Bell pepper, Skin sweet pepper, baby spinach, and green beans
- Use no salt added vegetable broth
- Use no salt added dice tomato
- Use two large boneless, skinless chicken breasts
Cover slow-cooker on Low setting 8 hours.
Serving Size: 16 servings at 1.5 cups per serving
- Slice or chop to preference: Carrots, Celery, Onions, Bell pepper, Skin sweet pepper, baby spinach, and green beans
- Use no salt added vegetable broth
- Use no salt added dice tomato
- Use two large boneless, skinless chicken breasts
Cover slow-cooker on Low setting 8 hours.
Serving Size: 16 servings at 1.5 cups per serving
Nutritional Info Amount Per Serving
- Calories: 173.7
- Total Fat: 3.3 g
- Cholesterol: 20.3 mg
- Sodium: 529.2 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 6.5 g
- Protein: 12.0 g
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