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Barley Vegetable Soup
A thick filling soup full of flavour and texture. Perfect.
4.75
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Course:
Soup
Cuisine:
British
Keyword:
Soup
Prep Time:
10
minutes
minutes
Cook Time:
4
hours
hours
Total Time:
4
hours
hours
10
minutes
minutes
Servings:
6
people
Calories:
233
kcal
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Ingredients
Metric
Imperial
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:
233
kcal
|
Carbohydrates:
46
g
|
Protein:
11
g
|
Fat:
2
g
|
Saturated Fat:
0.2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
0.2
g
|
Sodium:
1253
mg
|
Potassium:
453
mg
|
Fiber:
11
g
|
Sugar:
7
g