BARLEY-VEGETABLE SOUP
Come home to barley and veggies slow cooked to a hearty soup - a wholesome dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h35m
Yield 10
Number Of Ingredients 16
Steps:
- Layer all ingredients except broth, water and tomatoes in order listed in 5- to 6-quart slow cooker. Pour broth and water over ingredients; do not stir.
- Cover and cook on low heat setting 6 to 8 hours or until barley is tender.
- About 10 minutes before serving, stir tomatoes into soup. Cover and cook on low heat setting about 10 minutes or until thoroughly heated. Remove bay leaf.
Nutrition Facts : Calories 135, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 730 mg
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Emma Borjon
[email protected]This soup is amazing! I highly recommend it.
Saeedur Saeedur
[email protected]I'm so glad I found this recipe. It's a new family favorite.
Lucia Andersson
[email protected]This soup is a great way to get your daily dose of vegetables.
Karima Ahmad
[email protected]I love that this soup is so versatile. You can add any vegetables you like.
Charlie Chandler-Chapman
[email protected]This is a great soup for a cold winter day. It's so warm and comforting.
Roshaundra Dyson
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it.
Ismaciil Xasan
[email protected]This soup is so easy to make and it's so delicious. I love the combination of barley and vegetables.
Ken Gee
[email protected]I've made this soup several times and it's always a winner. It's a great way to use up leftover vegetables.
Husnain Mehmood
[email protected]This is the best barley vegetable soup I've ever had. It's so flavorful and comforting.
Adriana Sturgis
[email protected]I made this soup last night and it was a hit with my family. The flavors are amazing and it's so hearty and filling.
Hemanta Bashyal
[email protected]This soup is delicious and easy to make. I used frozen vegetables and it turned out great. I will definitely be making this again.