Slow Cooker Vegetable Soup

Slow Cooker Vegetable Soup
  • 6 cups vegetable broth
  • 1 (16 ounce) package frozen mixed vegetables
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 potatoes, peeled and cubed
  • 1 large onion, diced
  • 1/2 cup barley
  • 3 cloves garlic, minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 bay leaf
  • 2 cups all-purpose flour
  • 1/4 cup vegetable shortening (such as Crisco®)
  • 1/4 cup vegetable broth, or more if needed


  1. Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
  2. Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.

05/15/2018
Slow Cooker Vegetable Soup, recipe PT15M PT1H 5 455 calories

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