Description
Discover how to make a delicious Slow Cooker Vegetable Soup that is hearty and nutritious. Perfect for a cozy night in or meal prep. Try it now!
Ingredients
- 6 cups (1.4 L) beef broth
- 1 (16 oz (454 g)) package frozen mixed vegetables
- 1 (14.5 oz (411 g)) can diced tomatoes, undrained
- 2 potatoes, peeled and cubed
- 1 large onion, diced
- 1/2 cup (120 ml) barley
- 3 cloves garlic, minced
- 1 tsp (5 ml) dried parsley
- 1 tsp (5 ml) dried oregano
- 1/2 tsp (3 ml) dried basil
- 1/2 tsp (3 ml) salt
- 1/2 tsp (3 ml) ground black pepper
- 1 bay leaf
- 2 cups (480 ml) all-purpose flour
- 1/4 cup (60 ml) vegetable oil
Instructions
- Pour the beef broth, along with the package of frozen mixed vegetables, undrained diced tomatoes, cubed potatoes, diced onion, barley, minced garlic, dried parsley, oregano, basil, salt, black pepper, and bay leaf into a slow cooker. Secure the lid and let it cook on the Low setting for 5 to 6 hours.
- In a large mixing bowl, blend the flour with the vegetable oil, using a pastry cutter or two knives, until the consistency is like coarse crumbs. Gradually incorporate 1/4 cup of vegetable oil, stirring with a fork until the dough no longer adheres to the sides of the bowl. Move the dough to a surface that has been lightly dusted with flour, then roll it out to about 1/8 inch thickness. Slice the dough into strips or small squares, then add them to the slow cooker. Continue cooking until the dumplings are tender and thoroughly cooked, approximately 1 hour.
Notes
- Note: For a heartier option, consider adding cooked shredded turkey to the soup before serving.
- Second note: Customize the vegetable selection to your preference, including options like corn or green beans.
- Third note: Enhance the soup’s flavor by adding a splash of Worcestershire sauce or a hint of hot sauce.
