Crock Pot Vegetable Barley Soup
photo by Boomette
- Ready In:
- 5hrs 10mins
- Ingredients:
- 13
- Yields:
-
5 side-dish servings
- Serves:
- 5
ingredients
- 3 cups water
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (10 ounce) package frozen mixed vegetables
- 1 medium zucchini, quartered lengthwise and sliced
- 2 stalks celery, chopped (1 cup)
- 2 medium carrots, chopped (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 4 ounces tomato sauce (about 1/2 cup)
- 1⁄3 cup barley
- 4 teaspoons chicken bouillon granules
- 1⁄2 teaspoon dried basil, crushed
- 1⁄4 teaspoon dried oregano, crushed
- 1 dash ground red pepper
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
Maureen in MA
United States
Love easy, delicious recipes suitable for entertaining & my family.