Slow Cooker Vegetable Soup With Barley Food

VEGETABLE BARLEY SOUP

Steps:

• Heat butter in a medium pan and cook onion until it is slightly tender, 2-3 minutes.
• Combine all ingredients in a 6qt slow cooker.
• Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
• Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and stir in the fresh parsley.

SLOW COOKER VEGETABLE BARLEY SOUP RECIPE

Steps:

• Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker.
• Cook on LOW until the barley is tender, about 8 hours.
• Stir in the parsley. Serve.

SLOW-COOKER VEGETABLE SOUP WITH BARLEY

Steps:

• In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
• Cover; cook on Low setting 6 to 8 hours.
• About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.

SLOW COOKER VEGETABLE SOUP

Steps:

• Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
• Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.

SLOW COOKER FRESH VEGETABLE-BEEF-BARLEY SOUP

Steps:

• Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
• Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.

BARLEY VEGETABLE SOUP

Steps:

• 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. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.

SLOW COOKER CHICKEN BARLEY SOUP

Steps:

• Heat the chicken broth and pour into slow cooker.
• Place chopped vegetables; onions, garlic, celery and carrots in microwave container; microwave 5 minutes.
• Spoon into Slow cooker and cook on High for 2 hours,.
• Heat up mushrooms in microwave.
• Add rinsed barley,chicken and mushrooms, salt and pepper to the Slow Cooker.
• On high cook another hour.
• Serve with crackers.

MUSHROOM BARLEY SOUP (SLOW COOKER)

Steps:

• Add the soup stock to your slow cooker and turn it on. If you're cooking this on low, 6 to 8 hours is perfect.
• Add the rest of the ingredients and set the crock and let it cook.
• I always check the soup about 1/2 way through cooking as I've found at times the soups is done sooner then the time stated.
• Bon Appetit.

BEEF BARLEY SOUP IN THE SLOW COOKER

Steps:

• •Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, mushrooms,celery, carrots. salt and pepper in oil 5 minutes.
• •Spoon mixture into 6-quart slow cooker. Stir in vegetables, barley and broth, powders. Worcestershire sauce and Marmite.
• •Cover and cook on Low heat setting 8 to 9 hours or on High for 4 hours.
• •Increase heat setting to High. Stir in frozen vegetables,tomato paste and meat. Cover and cook 30 minutes.

SLOW COOKER CHICKEN, BARLEY, VEGETABLE SOUP

Steps:

• The celery and onions can be reduced to 1 cup each and replaced by one or more of the optional vegetables.
• Place everything in a large crockpot with dial set on High; cook 1-2 hours.
• Reduce heat to Low setting; cook for 6-8 hours.
• or.
• Set crockpot on low and cook 10 hours.
• Add water or canned broth to thin the soup if it gets too thick.
• This can be frozen in individual portions and reheated as needed.