Appetizers / Soups / Salads

Barley and Lentil Crockpot Soup takes 20 minutes to prepare.

Barley and Lentil Crockpot Soup takes 240 minutes to cook.

Barley and Lentil Crockpot Soup makes 24 servings.

The ingredients for Barley and Lentil Crockpot Soup are:

3 cups vegetable broth and 2-5 cups water

1/2 cup barley, raw
1/2 cup red/pink lentils, raw
1/2 cup yellow split peas, raw

1/2 cup diced onion
1 diced bell pepper

1 summer squash (about 2 cups chopped)
1 winter squash (about 2 cups chopped)

1/2 Tbsp salt
1 tsp sugar
1/4 tsp black pepper
basil, fresh or dry, to taste

Here is how you make Barley and Lentil Crockpot Soup:

1. Chop vegetables.2. Alternatively: sautee half the onion, half the pepper, and half the winter squash for about 5 minutes each.3. Layer slow cooker: onion, pepper, carrots, squash, lentils, peas, barley, seasoning, broth, and 2 cups of water.4. Cook ~4 hours on high or 8 on low. Only add tomatoes once lentils and barley are (mostly) cooked. Add more water as necessary.5. Add enough water to make the total 12 cups. Portion, serve, and/or refrigerate.Serving Size:?makes 24 half-cup servings

The nutritional information for Barley and Lentil Crockpot Soup is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 52.9

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 278.0 mg
• Total Carbs: 11.1 g
• Dietary Fiber: 2.8 g
• Protein: 2.5 g

The dietary needs meet for Barley and Lentil Crockpot Soup is Vegan