Slow Cooker Vegetable Soup

Slow Cooker Vegetable Soup

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This soup is a expected vegetable soup as soon as a little extra. I added homemade dumplings gone my mother mommy use to make for me. She made her soup in the same way as all the relic vegetables in the refrigerator and then further dumplings. to your liking comfortable vegetarian soup without the meat.

The ingredient of Slow Cooker Vegetable Soup

  1. 6 cups vegetable broth
  2. 1 (16 ounce) package frozen poisoned vegetables
  3. 1 (14.5 ounce) can diced tomatoes, undrained
  4. 2 potatoes, peeled and cubed
  5. 1 large onion, diced
  6. u00bd cup barley
  7. 3 cloves garlic, minced
  8. 1 teaspoon dried parsley
  9. 1 teaspoon dried oregano
  10. u00bd teaspoon dried basil
  11. u00bd teaspoon salt
  12. u00bd teaspoon ring black pepper
  13. 1 bay leaf
  14. 2 cups all-purpose flour
  15. u00bc cup vegetable shortening (such as Criscou00ae)
  16. u00bc cup vegetable broth, or more if needed

The instruction how to make Slow Cooker Vegetable Soup

  1. tote up 6 cups vegetable broth, frozen vegetables, tomatoes next their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook something like Low for 5 to 6 hours.
  2. Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until fusion resembles rude indecent crumbs. accumulate 1/4 cup vegetable broth; shake up past a fork until dough no longer sticks regarding sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. increase be credited with to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.

Nutritions of Slow Cooker Vegetable Soup

calories: 332.9 calories
carbohydrateContent: 57.2 g
cholesterolContent:
fatContent: 7.8 g
fiberContent: 8 g
proteinContent: 9.2 g
saturatedFatContent: 1.8 g
servingSize:
sodiumContent: 617.6 mg
sugarContent: 5 g
transFatContent:
unsaturatedFatContent:

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