Easy Crock-Pot Mushroom and Barley Harvest Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 85.2
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 23.4 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 3.2 g
  • Protein: 2.2 g

View full nutritional breakdown of Easy Crock-Pot Mushroom and Barley Harvest Soup calories by ingredient


Introduction

Chop everything ahead of time (I keep bags of frozen veggies in the freezer for just such an occasion), and then you can assemble in the morning and have a delicious dinner waiting for you when you come home! Great with some crusty bread! Chop everything ahead of time (I keep bags of frozen veggies in the freezer for just such an occasion), and then you can assemble in the morning and have a delicious dinner waiting for you when you come home! Great with some crusty bread!
Number of Servings: 8

Ingredients

    1/2 cup turnip, cubed
    1/2 cup rutabaga, cubed
    1 cup onion, diced
    1 cup potato, diced
    1 cup carrots, diced
    1 1/2 cup mushrooms, diced
    2 cups pre-cooked barley
    3 cups water (or as needed)
    1 bay leaf

Directions

Place veggies in slow cooker, along with bay leaf. Add enough water to cover, and turn on low heat. Cook until veggies are tender and cooked through. About 30-45 minutes before serving, add barley and correct the seasoning. Serve when barley is warmed through. Delicious, and even better the next day.

Serving Size: makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user FOSTERSON.