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At a Glance
Prep Time : 20min
Cook Time : 8hr 
Course : Soup
Special : Nutrient Dense
Type of Prep : Crock Pot, Slow Cook
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Winter
 
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Crockpot Barley Vegetable Soup

From Linda Larsen,
Your Guide to Busy Cooks.
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This thick and hearty soup is packed full of nutrition. With barley, tons of veggies, and sweet potatoes, no one will miss the meat.

INGREDIENTS:

  • 1 cup medium pearl barley
  • 1 bay leaf
  • 1/2 tsp. fennel seed
  • 9-oz. pkg. baby carrots
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 3 garlic cloves, minced
  • 2 sweet potato,s peeled and chopped
  • 2 cups frozen corn
  • 2 cups frozen green beans
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 3 (14 oz). cans vegetable broth
  • 4 cups water
  • 14-oz. can diced tomatoes with herbs, undrained

PREPARATION:

Place all ingredients except tomatoes in a 5-6 quart crockpot in the order given. Do not stir. Cover crockpot and cook on low for 6-8 hours. Stir soup and add tomatoes. Cover crockpot and cook for 10-15 minutes longer until soup is hot. Remove bay leaf before serving. 10 servings

Calories: 150
Fat: 1 gram
Sodium: 580 mg
Vitamin A: 100% DV
Vitamin C: 30% DV

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