Name: Barley-Vegetable Soup
Prep time: 20 min
Total time: 7 h 50 min
Ingredients: 4 cups low-sodium tomato juice; 2 14.5 ounce cans reduced-sodium chicken broth; 1 ½ cups coarsely chopped yellow and/or red sweet peppers (2 medium); 1 cup chopped onion (1 large); ½ cup regular barley; 3 cloves garlic, minced; ¼ teaspoon ground black pepper; 2 ½ cups chopped zucchini (2 medium)

In a 3 1/2- to 5-quart slow cooker combine tomato juice, broth, sweet peppers, onion, barley, garlic, and black pepper.

Cover and cook on low-heat setting for 7 1/2 to 8 1/2 hours or on high-heat setting for 3 1/2 to 4 hours.

If using low-heat setting, turn to high-heat setting. Stir in zucchini. Cover and cook for 30 minutes more.

Tips

This is a vegetarian soup but you can add protein if you like. At the end of the cook time, simply stir in shredded purchased roasted chicken, sliced cooked poultry sausage, or cubed firm tofu and heat through for a few minutes.

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kelley

02/19/2021

Its not vegan with the chicken broth! I substituted vegetable broth.

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Barley-Vegetable Soup

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Barley-Vegetable Soup

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Barley-Vegetable Soup

Gallery

Recipe Summary

Ingredients

Directions

Tips

Nutrition Facts

Reviews (1)

All Reviews for Barley-Vegetable Soup