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–+ servings

Slow Cooker Vegetable Barley Soup

Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 18 minutes
Servings: 6
Calories: 191kcal
Vegetable Barley Soup version of dump cake. Easy
Print Recipe
US Customary - Metric

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.

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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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