Slow Cooker Lentil Vegetable Soup Recipe

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Ingredients:

Serving

2/3 cup sliced mushrooms
2/3 cup sliced celery
2/3 cup diced bell pepper ( orange & yellow)
1 tsp olive oil
1 tsp butter
1/8 tsp cumin
1 1/2 cups v 8 juice
1 1/2 cups chicken broth (or sub vegetable broth)
2/3 cup sliced carrot
1/2 cup dried brown lentils ( sorted & rinsed)
1/8 tsp ground coriander
1/4 tsp celery salt
1/2 tsp dill weed
1 tbsp soy sauce
ground pepper
1/3 cup barley ( pot or pearl)
1 cup chicken broth

Directions:

Saute musrhooms, celery & peppers in olive oil & butter for about 5 minutes, add the 1/8 tsp cumin just before the end.
Add all the veggies, juice 1 1/2 cups chicken broth & seasonings to slowcooker.
Cook on low for 6 hours.
Add barley & as much of the last cup of chicken broth as needed.
Cook on high for 1 hour.
Garnish with fresh parsley when serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	70.52 Kcal (295 kJ)
Calories from fat	7.93 Kcal
		% Daily Value*
Total Fat	0.88g	1%
Cholesterol	0.85mg	0%
Sodium	275.02mg	11%
Potassium	239.63mg	5%
Total Carbs	12.55g	4%
Sugars	1.79g	7%
Dietary Fiber	3.86g	15%
Protein	3.11g	6%
Vitamin C	24.1mg	40%
Vitamin A	0.3mg	11%
Iron	5.4mg	30%
Calcium	19.3mg	2%

Amount Per 100 g
Calories	56.63 Kcal (237 kJ)
Calories from fat	6.37 Kcal
		% Daily Value*
Total Fat	0.71g	1%
Cholesterol	0.68mg	0%
Sodium	220.82mg	11%
Potassium	192.4mg	5%
Total Carbs	10.08g	4%
Sugars	1.44g	7%
Dietary Fiber	3.1g	15%
Protein	2.5g	6%
Vitamin C	19.4mg	40%
Vitamin A	0.3mg	11%
Iron	4.4mg	30%
Calcium	15.5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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