Slow Cooker Vegetable Barley Soup
Servings: 6
Calories: 191kcal
Vegetable Barley Soup version of dump cake. Easy
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Ingredients
- 1 yellow onion chopped
- 2 carrots cut into ½-circles
- 2 stalks celery chopped
- 1 medium sweet potato peeled and cut into ¾-inch pieces
- 4 garlic cloves minced
- 1 ½ cups frozen green beans
- ¾ cup pearl barley
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ¾ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 14 ounce can petite diced tomatoes
- 6 cups low sodium vegetable broth
- 2 cups water
- ¼ cup minced flat-leaf parsley
Instructions
- Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker.
- Cook on LOW until the barley is tender, about 8 hours.
- Stir in the parsley. Serve.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Serving: 1.75cups | Calories: 191kcal | Carbohydrates: 43g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 343mg | Potassium: 626mg | Fiber: 10g | Sugar: 9g | Vitamin A: 9535IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 3mg
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