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Slow Cooker Vegetable Soup

Slow Cooker Vegetable Soup Recipe

  • 6 cups vegetable broth
  • 1 (16 ounce) package frozen mixed vegetables
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 potatoes, peeled and cubed
  • 1 large onion, diced
  • 1/2 cup barley
  • 3 cloves garlic, minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 bay leaf
  • 2 cups all-purpose flour
  • 1/4 cup vegetable shortening (such as Crisco®)
  • 1/4 cup vegetable broth, or more if needed
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 333
Total Fat 7.8g
Saturated Fat 1.8g
Cholesterol 0mg
Sodium 618mg
Total Carbohydrate 57.2g
Dietary Fiber 8g
Sugars 5g
Protein 9.2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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