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Slow Cooker Coconut Rice Pudding with Fresh Mango
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Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
**Slow Cooker Vegetable and Barley Soup

Slow Cooker Vegetable & Barley Soup

  • Cooking Time:

    6–8 hours
  • Servings:

    8

Ingredients

2 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!

  1. Place all ingre­di­ents EXCEPT toma­toes in a 6 quart slow cook­er.
  2. Cov­er and cook on low for 6–8 hours.
  3. Stir soup and add toma­toes.
  4. Cov­er the slow cook­er and cook for about 15 min­utes longer or until toma­toes are hot.

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Annie Fulmer
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Can you rec­om­mend any of these recipes that would work well after being frozen? I love to make extra and freeze it for future meals. Thanks!

Sriki
Guest

Jenn, It would be grate if you can include nutri­tion infor­ma­tion for these great dish­es.

Sri­ki

Cheryl
Guest
Cheryl

This was so yum­my!

Eftychia
Guest

Deli­cious, col­or­ful, yum­my!

Heather
Guest
Heather

This was great! I made a few changes. The tex­ture of cel­ery gross­es me out so I omit­ted that, I put a dash or two of cel­ery salt (and cut a bit of the salt), added 2 cups of corn, only did 1 med. sized onion and added 1 gar­lic clove. I think you can freeze the left­overs. I plan on freez­ing them in 1 serv­ing con­tain­ers. 🙂 We may also add some ground turkey some­time (my hus­band does pre­fer to have meat in his meals) Thanks Jenn! It was great!

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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