Crock Pot Vegetable Barley Soup

Maureen in MA's Note:

This is an easy recipe from Better Homes & Gardens that my husband and I enjoy with a nice crusty bread. It is very low in calories and is great for dieters, or those with restricted diets.

• Total Time: 5 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 5 hrs

Ingredients:

Serves: 5

Yield: 5.0 side-di ...

• 3 cups water
• 1 (14 ½ ounce) can diced tomatoes
• 1 (10 ounce) package frozen mixed vegetables
• 1 medium zucchini , quartered lengthwise and sliced
• 2 stalks celery , chopped (1 cup)
• 2 medium carrots , chopped (1 cup)
• 1 medium onion , chopped (1/2 cup)
• 4 ounces tomato sauce (about 1/2 cup)
• 1⁄3; cup barley
• 4 teaspoons chicken bouillon granules
• ½ teaspoon dried basil , crushed
• ¼ teaspoon dried oregano , crushed
• 1 dash ground red pepper

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.

Reviews

[MollyJ]

I kind of feel bad only giving this 4 stars but like many, I like to reserve 5 stars for recipes with "wow"! This is a wonderful, basic, crock pot veggie barley soup. You can add or subtract veggies. I confess I cook it over night and put it in the lunch for work that day in the morning. But everyone needs a basic recipe just like this. Give it a try!