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Ingredients
1 Large sweet potato, peeled & cubed
1 1/2 Cups fresh baby carrots, halved
1 1/2 Cups frozen cut green beans
1 1/2 Cups frozen corn
3 Celery ribs, thinly sliced
1 Small onion, chopped
1/2 Cup green pepper, chopped
2 Garlic cloves, minced
6 Cups water
2 (14 1/2 oz) Cans vegetable broth
1 Cup medium pearl barley
1 Bay leaf
1 3/4 Teaspoons salt
1/2 Teaspoon fennel seed, crushed
1/4 Teaspoon pepper
1 (14 1/2 oz) Can Italian diced tomatoes, undrained
Instructions
In a 5 quart crockpot combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on LOW for 8 to 9 hours or until barley and vegetables are tender. Stir in tomatoes; cover and cook on HIGH for 10 to 20 minutes or until heated through. Discard bay leaf before serving.