Crockpot Barley Vegetable Soup

By AzGrannie3

Ingredients

• 1 cup medium pearl barley
• 1 bay leaf
• 1/2 tsp. fennel seed
• 3 carrots, peeled and sliced
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 garlic cloves, minced
• 2 sweet potatoes, peeled and chopped
• 2 cups frozen corn
• 2 cups frozen green beans
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3 (14 oz). cans vegetable broth
• 4 cups water
• 14-oz. can diced tomatoes with herbs, undrained
• 2 cups baby spinach

Preparation

Step 1

Preparation

1. Place all ingredients except the can of diced tomatoes in a 5-6 quart crockpot in the order given. Do not stir.

2. Cover crockpot and cook on low for 8 hours. Stir soup and add tomatoes and baby spinach; stir again to combine.

3. Cover crockpot and cook for 20 to 30 minutes longer until soup is hot and spinach is wilted. Remove and discard bay leaf before serving.

Calories per serving: 150
Fat: 1 gram
Sodium: 580 mg
Vitamin A: 100% DV
Vitamin C: 30% DV