Slow Cooker Vegetable Soup

asian european greek italian korean mediterranean middle eastern region thai side soup drink bread savory hard medium

Prep

27 min

Cook

43 min

Total

70 min

Ingredients (15)

6 1/4 cups vegetable broth, or more if needed g

1 (16 ounce) package frozen mixed vegetables g

1 (14.5 ounce) can diced tomatoes, undrained g

2 potatoes, peeled and cubed g

1 large onion, diced g

½ cup barley g

3 cloves garlic, minced g

1 teaspoon dried parsley g

1 teaspoon dried oregano g

½ teaspoon dried basil g

½ teaspoon salt g

½ teaspoon ground black pepper g

1 bay leaf g

2 cups all-purpose flour g

¼ cup vegetable shortening (such as Crisco) g

Nutrition

kcal

fat

carbs

protein

Instructions

Combine 6 cups vegetable broth, frozen vegetables, tomatoes with 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 large bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add remaining 1/4 cup vegetable broth; stir with a fork until dough no longer sticks onto the sides of the bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to the slow cooker; cook until dumplings are soft and cooked in the middle, about 1 hour.