Vegetarian

Slow cooker black bean and barley soup is for Lunch.

Slow cooker black bean and barley soup takes 30 minutes to prepare.

Slow cooker black bean and barley soup takes 480 minutes to cook.

Slow cooker black bean and barley soup makes 10 servings.

The ingredients for Slow cooker black bean and barley soup are:

1/2 tbs olive oil
1 large onion chopped
approx. 5 small to medium potatoes, cubed
5 stalks celery chopped
15 or so mini carrots chopped
4 cups water
2 vegetable bouillon cubes
1/2 cup pearl barley
2 cans black beans
1 can diced tomatoes
1 tbs chili powder
1 tsp poultry seasoning
1 tsp crumbled bay leaves
1/2 tsp oregano
~1 tsp salt or to taste
pepper to taste

Here is how you make Slow cooker black bean and barley soup:

Combine all canned ingredients, carrots, potatoes, and seasonings in slow cooker. Heat olive oil in pan and saute onion and celery until slightly softened. Add bouillon cubes to 4 c hot water to dissolve. Add barley to onions and celery and cook for approx. 5 min, then add mix to slow cooker. Add dissolved bouillon mixture to slow cooker. Cook on high for 1 hour, then cook on low for 6-8 hours. Enjoy! Serving Size: makes about 8-10 hearty servingsNumber of Servings: 10Recipe submitted by SparkPeople user EINDAHL.

The nutritional information for Slow cooker black bean and barley soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 242.6

• Total Fat: 1.9 g
• Cholesterol: 0.0 mg
• Sodium: 314.7 mg
• Total Carbs: 47.8 g
• Dietary Fiber: 11.5 g
• Protein: 10.0 g

The dietary needs meet for Slow cooker black bean and barley soup is Vegetarian