Chunky Veggie And Barley Soup Crock Pot Recipes

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.

CHUNKY VEGETABLE AND BARLEY SOUP

Steps:

• On high heat, heat a large pot with some extra virgin olive oil, and sautee the onion, garlic, and turmeric until the onions are translucent.
• Turn heat down to medium. Add the tomatoes, water, cilantro, parsley, scallions, and leek, and cook for 10 minutes. Add salt and pepper to taste.
• Turn the heat down to simmer. Add celery and carrots and cook for 20 minutes with the lid on.
• Add the barley, and cook for 30 minutes with the lid on, stirring occasionally. Add more salt and pepper if desired.

CHUNKY VEGGIE AND BARLEY SOUP (CROCK POT)

Steps:

• Throw everything into your crockpot and cook on low for 6 to 7 hours.
• The longer you cook it the thicker the soup will get as the barley.
• will soak up the liquid so if you are home just keep an eye on it now.
• and then to see if it is getting too thick for your liking.

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.

BEAKER'S VEGETABLE BARLEY SOUP

Steps:

• Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

SLOW COOKER BEEF BARLEY SOUP

Steps:

• In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
• Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

SKINNY CHUNKY VEGETABLE BEEF BARLEY SOUP

Steps:

• In a Dutch oven, heat oil over medium heat. Add meat; cook and stir until meat is browned. Stir in broth, onion, celery, oregano, garlic, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours for beef or 45 minutes for lamb.
• Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.

WINTER VEG AND BARLEY SOUP

Steps:

• Heat the butter in a pan and add all of the veg. Cook over a medium heat for about 5 minutes until the veg has just started to soften.
• Stir in the bay leaves, thyme, pearl barley, white wine, stock and tomato puree. Bring to a simmer and cook for about 45 minutes until the vegetables are very tender and the pearl barley is soft.
• Remove the bay leaves and thyme stalk and stir in the chopped parsley. season to taste and serve hot.