Vegetable Barley Soup

Name: Vegetable Barley Soup
Prep time: 20 min
Cook time: 8 h 10 min
Total time: 8 h 30 min
Yield: 12 servings (3-3/4 quarts)
Ingredients: 1 large sweet potato, peeled and cubed; 1-1/2 cups fresh baby carrots, halved; 1-1/2 cups frozen cut green beans; 1-1/2 cups frozen corn; 3 celery ribs, thinly sliced; 1 small onion, chopped; 1/2 cup chopped green pepper; 2 garlic cloves, minced; 6 cups water; 2 cans (14-1/2 ounces each) vegetable broth; 1 cup medium pearl barley; 1 bay leaf; 1-3/4 teaspoons salt; 1/2 teaspoon fennel seed, crushed; 1/4 teaspoon pepper; 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Total Time Prep: 20 min. Cook: 8 hours 10 min.

Yield 12 servings (3-3/4 quarts)

Test Kitchen Approved

Vegetable barley soup is a hearty-tasting yet low-calorie, healthy soup that's perfect for cold winter evenings or Sunday afternoons.

Ingredients

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans (14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Directions

In a 5-qt. slow cooker, combine the first 8 ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low until barley and vegetables are tender, 8-10 hours.
Stir in tomatoes; cover and cook on high until heated through, 10-20 minutes. Discard bay leaf.

Nutrition Facts

1-1/4 cups: 135 calories, 0 fat (0 saturated fat), 0 cholesterol, 689mg sodium, 31g carbohydrate (8g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

You'll love this delicious meatless soup brimming with veggies and barley. The plus is it's good for you too! —Mary Tallman, Arbor Vitae, Wisconsin

Recipe Creator