Vegetable Barley Soup Recipe

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

  1. Combine all ingredients in a 6qt slow cooker except tomatoes.
  2. Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
  3. Add tomatoes with juices 30 minutes before serving.
  4. 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

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