Crock Pot Vegetable Barley Soup

Submitted by Maureen in MA

"This is an easy recipe from Better Homes & Gardens that my husband and I enjoy with a nice crusty bread. It is very low in calories and is great for dieters, or those with restricted diets."

 

• Ready In: 5hrs 10mins
• Ingredients: 13
• Yields: 5 side-dish servings
• Serves: 5

ingredients

• 709.77 ml water
• 411.06 g can diced tomatoes
• 283.49 g package frozen mixed vegetables
• 1 medium zucchini, quartered lengthwise and sliced
• 2 stalk celery, chopped (1 cup)
• 2 medium carrots, chopped (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 113.39 g tomato sauce (about 1/2 cup)
• 78.78 ml barley
• 19.71 ml chicken bouillon granules
• 2.46 ml dried basil, crushed
• 1.23 ml dried oregano, crushed
• 0.25 ml ground red pepper

directions

1. In a 3-1/2- or 4-quart electric crockery cooker, combine all ingredients. Cover; cook on low-heat setting for 9 to 11 hours, or cook on high-heat setting for 4-1/2 to 5-1/2 hours.

Reviews

[Boomette]

This soup is so yummy even though it's low-calorie. I used pearl barley and frozen broccoli. I cooked it at high because I began it too late in the morning. This soup is thick but it tastes great. Thanks Maureen :) Made for PAC spring 2013

 

[leihoku62]

I found this recipe several years ago and I make it constantly!! I really like it and I have made for friends that have raved about it!

 

[MollyJ]

I kind of feel bad only giving this 4 stars but like many, I like to reserve 5 stars for recipes with "wow"! This is a wonderful, basic, crock pot veggie barley soup. You can add or subtract veggies. I confess I cook it over night and put it in the lunch for work that day in the morning. But everyone needs a basic recipe just like this. Give it a try!