Slow Cooker Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 6 |
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Comfort food at its best during those cold winter months! Ingredients:
one 10 ounce package frozen whole kernel corn (no need to thaw) |
one 10 ounce package frozen cut green beans (no need to thaw) |
1 small onion, chopped |
2-3 medium carrots, peeled and sliced |
1 rib celery, sliced |
1 small green pepper, seeded and chopped |
one small zucchini, cut in half lengthwise - then cut each half into 1/2-inch pieces |
two 14 ounce cans 100% fat-free chicken broth |
one 14.5 ounce can stewed tomatoes (do not drain) |
1/2 teaspoon minced garlic |
dash of ground black pepper |
1/4 c. quick-cooking barley |
Directions:
1. Spray the inside of a 3.5-quart slowcooker with no-stick cooking spray.
2. Add all ingredients EXCEPT barley. Stir to combine. Cover and cook on LOW 8-10 hours. About half an hour before serving, stir in barley and cook until tender.
3. Note: The sizes of the frozen vegetable packages may vary from region to region, so add amounts to taste . For even easier preparation, peel and slice the fresh vegetables the night before and store them in an airtight container in the refrigerator. The next morning, just dump everything in the slow cooker, stir, and go!
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