BARLEY-VEGETABLE SOUP

Barley-Vegetable Soup image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h35m

Yield 10

Number Of Ingredients 16

1 cup uncooked barley
1 dried bay leaf
1/2 teaspoon fennel seed
1 1/2 cups baby-cut carrots, cut crosswise in half
2 medium stalks celery, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 large dark-orange sweet potato, peeled and cubed (2 cups)
1 1/2 cups frozen whole kernel corn (from 1-pound bag)
1 1/2 cups frozen cut green beans (from 1-pound bag)
1 1/4 teaspoons salt
1/4 teaspoon pepper
2 cans (14 ounces each) vegetable broth
6 cups water
1 can (14 1/2 ounces) diced tomatoes with herbs, undrained

Steps:

Layer all ingredients except broth, water and tomatoes in order listed in 5- to 6-quart slow cooker. Pour broth and water over ingredients; do not stir.
Cover and cook on low heat setting 6 to 8 hours or until barley is tender.
About 10 minutes before serving, stir tomatoes into soup. Cover and cook on low heat setting about 10 minutes or until thoroughly heated. Remove bay leaf.

Nutrition Facts : Calories 135, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 730 mg