1 cup medium pearl barley
1 bay leaf
1/2 tsp. fennel seed
9-oz. pkg. baby carrots
1 onion, chopped
2 stalks celery, chopped
3 garlic cloves, minced
2 sweet potatoes, peeled and chopped
2 cups frozen corn
2 cups frozen green beans
1/4 tsp. salt (optional)
1/4 tsp. pepper
3 (14 oz). cans vegetable broth
4 cups water
14-oz. can diced tomatoes with herbs, undrained

Place all ingredients except tomatoes in a 5-6 quart crockpot in the order given. Do not stir. Cover crockpot and cook on low for 6-8 hours. Stir soup and add tomatoes. Cover crockpot and cook for 10-15 minutes longer until soup is hot.

Remove bay leaf before serving.

10 servings

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