Vegetable Barley Soup
Recipe from Better Homes and Gardens

For an easy side dish soup, put everything in the slow cooker and let it do the work!


Vegetable Barley Soup

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Ingredients
  • 3  cups
    water
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  • 1  14-1/2-ounce can
    diced tomatoes
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  • 1  10-ounce package
    frozen mixed vegetables
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  • 1  medium
    zucchini, quartered lengthwise and sliced
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  • 2  stalks
    celery, chopped (1 cup)
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  • 2  medium
    carrots, chopped (1 cup)
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  • 1  medium
    onion, chopped (1/2 cup)
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  • 1/2  of an 8-ounce can (about 1/2 cup)
    tomato sauce
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  • 1/3  cup
    regular barley
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  • 2 
    vegetable bouillon cubes or 4 teaspoons instant chicken bouillon granules
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  • 1/2  teaspoon
    dried basil, crushed
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  • 1/4  teaspoon
    dried oregano, crushed
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  •   Dash
    ground red pepper
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Directions
1.
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. Makes 5 side-dish servings.
Nutrition information
Calories 134, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 702 mg, Carbohydrate 29 g, Fiber 7 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 4, Starch .5. Percent Daily Values are based on a 2,000 calorie diet
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This version of the classic Italian soup includes turkey meatballs, which are added in the last step of this vegetable soup recipe. Purists can leave them out.

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