Slow Cooker Vegetable Barely Soup
It’s officially Fall! My favorite time of the year. ♥ It is also time to start thinking about warm foods like soups and stews. Thanks to a wonderful lady at church, I have had squash, zucchini, cucumbers and eggplant in a steady flow. Last week we were camping so I really needed to use up some of the produce we’ve had sitting around. What better way to start the month off than with a soup?!?! I decided to make it even easier and tossed all the ingredients for a vegetable barely soup in the slow cooker.
[Tweet “Slow Cooker Vegetable Barley Soup #FallFlavors”]
Calories
Fat
Carbs
Protein
Kelly
This recipe is purely based on what I had on hand. The amounts of all the produce can be adjusted and the water amount added will depend on how big your crock pot is.
10 minPrep Time
4 hrCook Time
4 hr, 10 Total Time
Save RecipeIngredients
- 2 cans Chicken Broth
- 1 can tomato sauce
- 1 can diced tomatoes
- 2 yellow squash
- 1 large zucchini
- 1.5 cups frozen corn
- 1.5 cups frozen cut green beans
- 1 cup chopped carrots
- 1 cup barley
- 4+ cans of water (refill chicken broth cans)
- salt & pepper to taste
Instructions
- Place all ingredients (excluding water) in your crock pot. Add water until your crock pot is full. Turn on high and cook for 4 hours. Serve warm with rolls or toast.
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