Recipe

Slow Cooker Vegetable Soup Recipe

	Bestcooker / All my dishes 1 year, 4 months ago Comfort food at its best during those cold winter months! Prep:25m Cook:480m Servings:6	Bestcooker
	soup

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Fans

notyourmom

refugeesre

linebb956

unicorn4

Ingredients

One 10 ounce package frozen whole kernel corn (no need to thaw)

one 10 ounce package frozen cut green beans (no need to thaw)

1 small onion, chopped

2-3 medium carrots, peeled and sliced

1 rib celery, sliced

1 small green pepper, seeded and chopped

one small zucchini, cut in half lengthwise - then cut each half into 1/2-inch pieces

two 14 ounce cans 100% fat-free chicken broth

one 14.5 ounce can stewed tomatoes (DO NOT drain)

1/2 teaspoon minced garlic

dash of ground black pepper

1/4 C. quick-cooking barley

Directions

Spray the inside of a 3.5-quart slowcooker with no-stick cooking spray.

Add all ingredients EXCEPT barley. Stir to combine. Cover and cook on LOW 8-10 hours. About half an hour before serving, stir in barley and cook until tender.

Note: The sizes of the frozen vegetable packages may vary from region to region, so add amounts "to taste". For even easier preparation, peel and slice the fresh vegetables the night before and store them in an airtight container in the refrigerator. The next morning, just dump everything in the slow cooker, stir, and go!

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Comments

linebb956 1 year, 4 months ago said:
Now I just need some cold weather here in South Texas! LOL.. I love my soups!

unicorn4 1 month, 2 weeks ago said:
Soup on a cold winter night nothing better. Love the addition of barley. Also your tips are great. Well done. Thank you.

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