Barley & Vegetable Soup
Recipe: #31975
May 13, 2019
Categories: Barley, Carrot, Onions, Potluck, Slow Cooker Diabetic, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes, Crockpot Soup, more
"From our Saturday newspaper The Weekend West. Times are estimated and based on a slow cook."
Ingredients
Nutritional
- Serving Size: 1 (683.3 g)
- Calories 396.5
- Total Fat - 5.8 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 1903.1 mg
- Total Carbohydrate - 73.7 g
- Dietary Fiber - 7.1 g
- Sugars - 15.2 g
- Protein - 12.9 g
- Calcium - 364.4 mg
- Iron - 5.1 mg
- Vitamin C - 19.3 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Heat oil in a frying pan and add onion and garlic and cook, stirring, until soft and then add vegies and cook, stirring occasionally, until slightly softened.
Step 2
Noa add paprika and paste and cook, stirring, for 1 minute and then transfer mixture to a 5 to 6-litre slow cooker.
Step 3
Add barley, tomatoes and stock and season and stir to combine.
Step 4
Cover with lid, and cook on low for about 5 hours, or on high for about 2 to 3 hours.
Step 5
Garnish with chopped parsley and serve with crusty bread.
Tips
No special items needed.