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    You are in: Home / Recipes / Crock Pot Fennel and Barley Soup Recipe
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    Crock Pot Fennel and Barley Soup

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 25 mins

    25 mins

    8 hrs

    Carianne's Note:

    Hot and humid monsoon season in Tucson means time to cook in the crock pot! I found this in BHG's "Crockery Cooking," and I am making it tomorrow! Great low-cal recipe at only 1 weight watcher point per serving.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Toss everything in your crock pot.
    2. 2
      cook on Low for 8- 10 hours or High for 4 to 5 hours.

    Ratings & Reviews:

    • on August 08, 2006

      I am trying this, minus the V8, with a cup of navy beans and chick peas, also using about 7-8 skinless chicken thighs with visible fat removed. I have no more room in my crock, but plan to add some chicken broth and barley, tomorrow. (I only added some water to the pot, along with frozen chicken thighs, it's sitting in my fridge, for tomorrow. I also added a red potato and carrot. Used 1 larger fennel bulb, and reserved the tips for tomorrow's garnish. I've seen your recipe online at a couple of websites, I'm kinda mixing a few recipes together. . . .

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Crock Pot Fennel and Barley Soup

    Serving Size: 1 (370 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 102.5
     
    Calories from Fat 6
    96%
    Total Fat 0.6 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 123.0 mg
    5%
    Total Carbohydrate 21.8 g
    7%
    Dietary Fiber 5.6 g
    22%
    Sugars 6.7 g
    26%
    Protein 3.7 g
    7%

    The following items or measurements are not included:

    fennel heads

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