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Slow Cooker Vegetable Soup
This hearty vegetablesoup is a huge favorite for the family, as the flavor is so robust, as the redbell pepper, smoked paprika, and red pepper flakes really add that kick.
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Prep Time:
15
minutes
mins
Cook Time:
4
hours
hrs
Total Time:
4
hours
hrs
15
minutes
mins
Ingredients
½
teaspoon
smoked paprika
½
teaspoon
dried thyme
1
teaspoon
salt
1
teaspoon
pepper
1
teaspoon
coriander
1
teaspoon
parsley
1 ½
teaspoon
onion powder
½
teaspoon
red pepper flakes
1
tablespoon
Italian seasoning
1
tablespoon
Better Than Bouillon Vegetable Base
1
bay leaf
2
cloves
garlic
crushed
¼
cup
tomato paste
1
cup
red bell pepper
chopped
1
cup
yellow onion
chopped
1
cup
frozen green beans
1
cup
frozen corn
1
cup
frozen peas
3
carrots
peeled and chopped
3
celery stalks
peeled and chopped
28
ounce
can of diced tomatoes
6
cups
vegetable broth
¾
cup
pearled barley
cooked
Instructions
Place all the ingredients (except the barley) in the slow cooker.
Cook on high for 3-4 hours or on low for 7-8 hours until the carrots are tender.
Before serving add in the cooked barley and stir.
Discard the bay leaf.
Nutrition
Calories:
170
kcal
|
Carbohydrates:
38
g
|
Protein:
6
g
|
Fat:
1
g
|
Saturated Fat:
0.2
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
0.2
g
|
Sodium:
1285
mg
|
Potassium:
617
mg
|
Fiber:
8
g
|
Sugar:
9
g
|
Vitamin A:
5716
IU
|
Vitamin C:
44
mg
|
Calcium:
83
mg
|
Iron:
3
mg
Servings:
8
servings
Calories:
170
kcal
Author:
Midwestern Moms