Slow-Cooker Vegetable Soup with Barley

Save time slicing and dicing by using a combo of fresh and prepared frozen veggies in this wholesome soup with plenty of nutty pearl barley.

3 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.


Ingredients

  • 1 cup uncooked regular pearl barley
  • 1 dried bay leaf
  • 1/2 teaspoon fennel seed
  • 1 1/2 cups ready-to-eat baby-cut carrots, halved crosswise
  • 1 cup sliced celery (2 medium stalks)
  • 1 medium onion, chopped (about 1/2 cup)
  • 1/2 cup chopped green bell pepper (1/2 medium)
  • 2 cloves garlic, minced
  • 1 large dark-orange sweet potato, peeled, cubed
  • 1 1/2 cups Green Giant™ Niblets® frozen corn (from 1-lb bag)
  • 1 1/2 cups Green Giant™ frozen cut green beans (from 1-lb bag)
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 cans (14 oz each) vegetable broth
  • 6 cups water
  • 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

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