Vegetable Barley Soup
by Shannon Lang
serves: 6
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Vegetable soup with a twist |
| Ingredients: |
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1 large |
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sweet potato |
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1 1/2 C |
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baby carrots, halved |
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1 1/2 C |
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frozen, cut green beans |
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1 1/2 C |
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frozen corn |
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3 ribs |
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celery, diced |
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1 med |
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onion, diced |
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1/2 C |
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green pepper, diced |
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2 cloves |
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garlic, minced |
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6 C |
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water |
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2 14.5 oz cans |
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beef broth |
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1 C |
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med pearl barley |
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2 |
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bay leaves |
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1 1/2 tsp |
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salt |
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1/2 tsp |
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fennel seed, crushed |
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1/4 tsp |
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pepper |
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1 14.5 oz can |
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diced tomatoes, undrained |
| Directions: |
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In a slow cooker, combine all ingredients. Cover and cook on low for 8-9 hours or until vegetables are tender.
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