Cooking Time:6–8 hours
Ingredients2 Med. Yellow Onions, diced
2 Carrots, peeled and sliced
2 Stalks Celery, washed well and thinly sliced
3 c. Water
1 c. Tomato Juice
4 c. Vegetable Broth or Stock
1 tsp. Salt
1 tsp. Basil
1/2 tsp. Thyme
1/2 tsp. Pepper
1/2 tsp. Celery Salt
1 c. Pearl Barley
2 c. Green Beans
2 T. Dill
2 Red Potatoes, washed and chopped into 3/4 inch pieces
14.5 oz. Diced Fire Roasted Tomatoes, undrained (more if you really like tomatoes like me!)
Slow Cooker Vegetable and Barley Soup is a great way to warm up as the weather gets cooler and a very easy way to get a few servings of healthy vegetables. Of course, you don’t have to be a vegetarian to enjoy this fabulous soup!
- Place all ingredients EXCEPT tomatoes in a 6 quart slow cooker.
- Cover and cook on low for 6–8 hours.
- Stir soup and add tomatoes.
- Cover the slow cooker and cook for about 15 minutes longer or until tomatoes are hot.