- 2 med. onions, peeled and chopped
- 2 carrots, peeled and diced
- 2 stalks celery, washed well and sliced 1/4-inch thick
- 4 c. water
- 4 c. vegetable broth
- 2 tsp. salt
- 1 tsp. dried basil
- 1/2 tsp. dried thyme
- 1/2 tsp. ground black pepper
- 1 c. pearl barley
- 2 c. frozen green beans
- 2 T. chopped fresh dill (can sub dried if that is all you have)
- OPTIONAL: 1 potato, peeled and chopped in chunks
- 1 14oz. can diced tomatoes, undrained (more if you really like tomatoes like me!)
Vegetable soup is a great way to warm up as the weather gets cooler and a very easy way to get a few servings of healthy vegetables. Of course, you don’t have to be a vegetarian to enjoy this fabulous soup!
- Place all ingredients EXCEPT tomatoes in a 6 quart crock pot.
- Cover and cook on low for 6-8 hours.
- Stir soup and add tomatoes.
- Cover the crock pot and cook for about 15 minutes longer or until tomatoes are hot.
Happy Crocking!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
Can you recommend any of these recipes that would work well after being frozen? I love to make extra and freeze it for future meals. Thanks!
Jenn, It would be grate if you can include nutrition information for these great dishes.
Sriki
This was so yummy!
Delicious, colorful, yummy!
This was great! I made a few changes. The texture of celery grosses me out so I omitted that, I put a dash or two of celery salt (and cut a bit of the salt), added 2 cups of corn, only did 1 med. sized onion and added 1 garlic clove. I think you can freeze the leftovers. I plan on freezing them in 1 serving containers.
We may also add some ground turkey sometime (my husband does prefer to have meat in his meals) Thanks Jenn! It was great!