Slow Cooker Vegetable Soup

Slow Cooker Vegetable Soup


This soup is a traditional vegetable soup following a little extra. I added homemade dumplings behind my mom use to make for me. She made her soup in the same way as all the leftover vegetables in the refrigerator and after that extra supplementary dumplings. enjoyable vegetarian soup without the meat.

The ingredient of Slow Cooker Vegetable Soup

  1. 6 cups vegetable broth
  2. 1 (16 ounce) package frozen polluted vegetables
  3. 1 (14.5 ounce) can diced tomatoes, undrained
  4. 2 potatoes, peeled and cubed
  5. 1 large onion, diced
  6. u00bd cup barley
  7. 3 cloves garlic, minced
  8. 1 teaspoon dried parsley
  9. 1 teaspoon dried oregano
  10. u00bd teaspoon dried basil
  11. u00bd teaspoon salt
  12. u00bd teaspoon arena black pepper
  13. 1 bay leaf
  14. 2 cups all-purpose flour
  15. u00bc cup vegetable shortening (such as Criscou00ae)
  16. u00bc cup vegetable broth, or more if needed

The instruction how to make Slow Cooker Vegetable Soup

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

Nutritions of Slow Cooker Vegetable Soup

calories: 332.9 calories
carbohydrateContent: 57.2 g
fatContent: 7.8 g
fiberContent: 8 g
proteinContent: 9.2 g
saturatedFatContent: 1.8 g
sodiumContent: 617.6 mg
sugarContent: 5 g


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