Barley Vegetable Soup is a simply delicious recipe that fills the house with welcoming aromas and makes your mouth water. This vegetarian soup is a family favourite despite us loving meat and fish. Using the slow cooker makes everything tender without over cooking and is ready after a day out. As a main dish, serve with homemade garlic bread for a satisfying meal.
Barley Vegetable Soup
A thick filling soup full of flavour and texture. Perfect.
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Servings: 6 people
Calories: 233kcal
Ingredients
- 5 cups vegetable stock 1.25 L
- 15 oz red kidney beans, 420 g can, rinsed and drained
- 15 oz stewed tomatoes with their liquid 420 g can
- 10 oz corn kernels 280 g
- 1/2 cup pearl barley 125 ml, medium
- 2 cups mushrooms 500 ml, sliced
- 4 cloves garlic finely chopped
- 2 medium onions chopped
- 1 medium carrot chopped
- 1 stalk celery chopped
- 1/2 tsp dried oregano 2 ml
- salt to taste
Instructions
- Combine all ingredients in the slow cooker and cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours.
- Serve with a dollop of crème fresh or natural yoghurt.
Nutrition
Calories: 233kcal | Carbohydrates: 46g | Protein: 11g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1253mg | Potassium: 453mg | Fiber: 11g | Sugar: 7g