Vegetable Barley soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 sweet potato, peeled and cubed4.5 cups frozen mixed vegetables,thawed3 ribs celery, thinly sliced1 small onion, chopped1/2 cup, chopped Green Pepper2 clove Garlic, minced 6 cups water2 cans (14.5 ounces each) vegetable broth1 cup medium pearl Barley1 Bay leaf1.5 tsp salt1/2 tsp crushed fennel seed1/4 tsp pepper1 can (14.5 ounces) Italian diced tomatoes
In 5-quart slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-9 hours or until barley and vegetables are tender.
Stir in tomatoes; cover and cook on high for 10-20 minutes. Discard bay leaf.
Serving Size: Makes 8 servings( 1.75 cups each)
Number of Servings: 8
Recipe submitted by SparkPeople user SANDYP53.
Stir in tomatoes; cover and cook on high for 10-20 minutes. Discard bay leaf.
Serving Size: Makes 8 servings( 1.75 cups each)
Number of Servings: 8
Recipe submitted by SparkPeople user SANDYP53.
Nutritional Info Amount Per Serving
- Calories: 182.9
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 765.6 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 8.3 g
- Protein: 6.0 g
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