Slow Cooker Vegetable Soup recipe
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Ingredients
- 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 ½ cup barley 3 cloves garlic, minced 1 teaspoon dried parsley 1 teaspoon dried oregano ½ teaspoon dried basil ½ teaspoon salt ½ teaspoon ground black pepper 1 bay leaf 2 cups all-purpose flour ¼ cup vegetable shortening (such as Crisco®) ¼ cup vegetable broth, or more if needed
Nutrition Info
- 332.9 caloriescarbohydrate: 57.2 gcholesterol: : -fat: 7.8 gfiber: 8 gprotein: 9.2 gsaturatedFat: 1.8 gservingSize: -sodium: 617.6 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Vegetable Soup
Directions
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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.
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.