Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Barley Vegetable Soup
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- #20563
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
1 comment
ingredients
1 can (15 ounce size) red kidney beans, rinsed and drained
1 package (10 ounce size) frozen whole kernel corn
1/2 cup pearl barley
1 can (15 ounce size) stewed tomatoes, undrained
2 cups sliced fresh mushrooms
1 cup chopped onion
1 medium carrot, peeled and coarsely chopped
1 stalk celery, sliced
3 cloves garlic, minced
2 teaspoons dried dill weed
1/4 teaspoon black pepper
1 bay leaf
5 cups vegetable or chicken broth
salt and pepper, as needed
directions
Combine all the ingredients in a crock pot. Cover the crock pot and cook on low heat for 3-4 hours or until heated through.
Remove the bay leaf. Stir the soup and adjust the seasoning with salt and pepper, as needed, before serving.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
154 calories, 1 grams fat, 33 grams carbohydrates, 6 grams protein per serving. This recipe is low in fat.
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reviews & comments
I was just wondering if this was a 'freezer friendly' recipe?
November 15, 2011
I was skeptical of the dillweed, but the soup was great and was easy to make. we love it.
March 18, 2010
I used vegetable broth and the second day it was a little thick. But it is a great recipe and the soup was wonderful.