Barley and Lentil Crockpot Soup
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 52.9
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 278.0 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 2.8 g
- Protein: 2.5 g
View full nutritional breakdown of Barley and Lentil Crockpot Soup calories by ingredient
Introduction
Based on http://www.fullmeasureofhappiness.com/2011/02/09/lentil-vegetable-barley-soup-cr
ock-pot/ Based on http://www.fullmeasureofhappiness.com/2011
/02/09/lentil-vegetable-barley-soup-cr
ock-pot/
Number of Servings: 24
Ingredients
-
3 cups vegetable broth and 2-5 cups water
1/2 cup barley, raw
1/2 cup red/pink lentils, raw
1/2 cup yellow split peas, raw
1/2 cup diced onion
1 diced bell pepper
1 summer squash (about 2 cups chopped)
1 winter squash (about 2 cups chopped)
1/2 Tbsp salt
1 tsp sugar
1/4 tsp black pepper
basil, fresh or dry, to taste
Directions
1. Chop vegetables.
2. Alternatively: sautee half the onion, half the pepper, and half the winter squash for about 5 minutes each.
3. Layer slow cooker: onion, pepper, carrots, squash, lentils, peas, barley, seasoning, broth, and 2 cups of water.
4. Cook ~4 hours on high or 8 on low. Only add tomatoes once lentils and barley are (mostly) cooked. Add more water as necessary.
5. Add enough water to make the total 12 cups. Portion, serve, and/or refrigerate.
Serving Size: makes 24 half-cup servings
2. Alternatively: sautee half the onion, half the pepper, and half the winter squash for about 5 minutes each.
3. Layer slow cooker: onion, pepper, carrots, squash, lentils, peas, barley, seasoning, broth, and 2 cups of water.
4. Cook ~4 hours on high or 8 on low. Only add tomatoes once lentils and barley are (mostly) cooked. Add more water as necessary.
5. Add enough water to make the total 12 cups. Portion, serve, and/or refrigerate.
Serving Size: makes 24 half-cup servings
