“Mom’s Favorite” Vegetable Soup

Wendy McPhillips Wichita, KS

Prep. Time: 10 Minutes
Cooking Time: 6–8 Hours

Ingredients

  • ½ cup dry pearl barley
  • 14½-oz. can low-sodium diced tomatoes
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 4 carrots, peeled and sliced
  • 1 cup frozen green beans
  • water to cover
  • 5 cubes low-sodium beef bouillon
  • 5 cubes low-sodium chicken bouillon
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. dried basil
  • 1 tsp. fresh thyme
  • ½ tsp. fresh dill
  • 1 tsp. fresh parsley

Ideal Slow Cooker Size: 4-Quart

Method

  1. Combine all ingredients in slow cooker, except fresh herbs.
  2. Cover. Cook on Low 6–8 hours.
  3. Just before serving, stir in fresh thyme, dill, and parsley.

Per Serving: 190 calories (10 calories from fat), 1.5g total fat (0g saturated, 0g trans), 0mg cholesterol, 2340mg sodium, 40g total carbohydrate (9g fiber, 10g sugar), 7g protein, 200%DV vitamin A, 20%DV vitamin C, 10%DV calcium, 10%DV iron.

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