Dinner

Slow-Cooker Barley Vegetable Soup is for Dinner.

Slow-Cooker Barley Vegetable Soup takes 10 minutes to prepare.

Slow-Cooker Barley Vegetable Soup takes 240 minutes to cook.

Slow-Cooker Barley Vegetable Soup makes 7 servings.

The ingredients for Slow-Cooker Barley Vegetable Soup are:

1.5 c. uncooked barley or oat groats
4 c. no sodium vegetable broth (packaged or homemade)
3 cups chopped purple cabbage
1 c. chopped onion
1 10 ounce pkg. frozen vegetables (carrots, peas, lima beans, corn)
2 c. prepared miso broth (or make with 4 t. miso paste mixed with 2 c. water)
2 cups fresh or reconstituted dried shiitake mushrooms

Here is how you make Slow-Cooker Barley Vegetable Soup:

Place all ingredients, uncooked, in slow cooker. Cook on high for 3-4 hours. Or low for 8 if you will be at work or cooking overnight.You can also put together from ingredients which are already cooked. If you are having gluten problems, substitute with another grain you CAN tolerate such as whole grain brown jasmine rice or quinoa. If you can tolerate it, barley adds a nice flavor. If you decide on oats, I'd recommend oat groats as opposed to rolled oats, unless you are really looking for porridge.Serving Size:?7 one cup servings

The nutritional information for Slow-Cooker Barley Vegetable Soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 156.3

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 179.4 mg
• Total Carbs: 35.7 g
• Dietary Fiber: 6.3 g
• Protein: 4.6 g

The dietary needs meet for Slow-Cooker Barley Vegetable Soup is Vegan