Crock Pot Vegetable Barley Soup |
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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 4 |
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This is an easy recipe from Better Homes & Gardens that my husband and I enjoy with a nice crusty bread. It is very low in calories and is great for dieters, or those with restricted diets. 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:
1. 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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