CROCK POT VEGETABLE BARLEY SOUP

Crock Pot Vegetable Barley Soup image

This is an easy recipe from Better Homes & Gardens that my husband and I enjoy with a nice crusty bread. It is very low in calories and is great for dieters, or those with restricted diets.

Provided by Maureen in MA

Time 5h10m

Yield 5 side-dish servings, 5 serving(s)

Number Of Ingredients 13

Ingredients

3 cups water
1 (14 1/2 ounce) can diced tomatoes
1 (10 ounce) package frozen mixed vegetables
1 medium zucchini, quartered lengthwise and sliced
2 stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 ounces tomato sauce (about 1/2 cup)
1/3 cup barley
4 teaspoons chicken bouillon granules
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1 dash ground red pepper

Steps:

In a 3-1/2- or 4-quart electric crockery cooker, combine all ingredients. Cover; cook on low-heat setting for 9 to 11 hours, or cook on high-heat setting for 4-1/2 to 5-1/2 hours.

Nutrition Facts : Calories 136.5, Fat 1.3, SaturatedFat 0.3, Cholesterol 0.2, Sodium 574.7, Carbohydrate 28.3, Fiber 7.7, Sugar 6.9, Protein 6

*** Explore more Crock Pot Vegetable Barley Soup Recipes »

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