Ingredients
- 1 teaspoon olive oil
- 1 onion
- 1 cup pearl barley
- 14.5 ounce canned diced tomatoes with juice
- 1 large potato cubed or sweet potato
- 1 carrot chopped
- 2 ribs celery chopped
- 1 cup frozen corn defrosted
- 1 green bell pepper chopped
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 8 cups beef broth or vegetable broth
Instructions
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Combine all ingredients in a 6qt slow cooker except tomatoes.
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Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
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Add tomatoes with juices 30 minutes before serving.
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Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and parsley if desired.
Nutrition Facts
Calories: 306
Carbohydrates: 60g
Protein: 16g
Fat: 2g
Saturated Fat: 1g
Sodium: 1104mg
Potassium: 1650mg
Fiber: 12g
Sugar: 6g
Vitamin A: 2868IU
Vitamin C: 41mg
Calcium: 81mg
Iron: 3mg