Crockpot Vegetable Soup
- Number of Servings: 10
Ingredients
3 1/2 cups beef broth, canned8 ounces lean ground beef, cooked and drained2 cups potatoes, cut into bite-sized pieces1/4 cup celery, sliced1/4 teaspoon basil4 cups tomatoes, stewed, canned2 cups mixed vegetables, frozen2 cups cabbage, cut up1 clove garlic, minced1/4 cup barley, pearled
Mix all in crockpot and cook on low for 8 to 12 hours. Cooking time varies with type of crockpot used.
This can also be cooked conventionally. Mix all but the barley in stock pot. Bring to boil. Add the barley (uncooked). Cook an hour or more until vegetables are tender and barley is well cooked.
Number of Servings: 10
Recipe submitted by SparkPeople user PENNYD.
This can also be cooked conventionally. Mix all but the barley in stock pot. Bring to boil. Add the barley (uncooked). Cook an hour or more until vegetables are tender and barley is well cooked.
Number of Servings: 10
Recipe submitted by SparkPeople user PENNYD.
Nutritional Info Amount Per Serving
- Calories: 156.4
- Total Fat: 5.2 g
- Cholesterol: 17.0 mg
- Sodium: 547.0 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 3.5 g
- Protein: 8.2 g
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