Slow Cooker Vegetable Soup
Description
This vegetable soup recipe features homemade dumplings, barley, herbs, and lots of veggies simmered in the slow cooker for a warm and satisfying meal.
Ingredients
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6 cups vegetable broth
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1 (16 ounce) package frozen mixed vegetables
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1 (14 1/2 ounce) can diced tomatoes, undrained
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2 potatoes, peeled and cubed
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1 large onion, diced
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1/2 cup barley
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3 cloves garlic, minced
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1 teaspoon dried parsley
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1 teaspoon dried oregano
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1/2 teaspoon dried basil
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1 bay leaf
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2 cups all-purpose flour
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1/4 cup vegetable shortening (such as Crisco®)
Directions
1
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.
2
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.