You’ll love this delicious vegetarian soup brimming with veggies and barley. And the great news is, it’s good for you, too!
—MARY TALLMAN ARBOR VITAE, WI
PREP: 25 MIN. • COOK: 8 1/4 HOURS • MAKES: 12 SERVINGS (ABOUT 3 1/2 QUARTS)
1 large sweet potato, peeled and cubed
1 1/2 cups fresh baby carrots, halved
1 1/2 cups frozen cut green beans
1 1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans (14 1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1 3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14 1/2 ounces) Italian diced tomatoes, undrained
1. In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender.
2. Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.