Cooking Time:
6-8 hoursServings:
8
Ingredients
2 Med. Yellow Onions, diced2 Carrots, peeled and sliced
2 Stalks Celery, washed well and thinly sliced
3 c. Water
1 c. Tomato Juice
4 c. Vegetable Broth or Stock
1 tsp. Salt
1 tsp. Basil
1/2 tsp. Thyme
1/2 tsp. Pepper
1/2 tsp. Celery Salt
1 c. Pearl Barley
2 c. Green Beans
2 T. Dill
2 Red Potatoes, washed and chopped into 3/4 inch pieces
14.5 oz. Diced Fire Roasted Tomatoes, undrained (more if you really like tomatoes like me!)
Slow Cooker Vegetable and Barley 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 slow cooker.
- Cover and cook on low for 6-8 hours.
- Stir soup and add tomatoes.
- Cover the slow cooker and cook for about 15 minutes longer or until tomatoes are hot.
Happy Crocking!
For over 450 more Slow Cooker recipes, click here to get my eBook!
XOXO,
Jenn
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!