This thick and hearty soup is packed full of nutrition. With barley, tons of veggies, and sweet potatoes, no one will miss the meat.
Prep Time: 20 minutes
Cook Time: 8 hours
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
