Barley Soup Recipe
Barley lends a lovely, nutty favor to this soup. It’s a super grain that helps lower blood sugar in diabetes. The medley of vegetables makes this soup low in carbs but very rich in nutrients.
Servings Prep Time
2people 15minutes
Cook Time
25minutes
Servings Prep Time
2people 15minutes
Cook Time
25minutes
Ingredients
  • 1large Sweet PotatoPeeled and cubed
  • 1/2Cup Fresh Baby CarrotsChopped
  • 1/2Cup Green BeansFrozen Cut
  • 1/2Cup Frozen Corn
  • 1 Celery RibsThinly Sliced
  • 1small Onionchopped
  • 1/2Cup Green PepperChopped
  • 2Cloves garlicMinced (Optional)
  • 3Cups Water
  • 1Can Vegetable Broth
  • 1/2Cup Barley
  • 1/2Cup Fenugreek Leaves
  • 1 Cinnamon Sticks
  • 1 Bay Leaf
  • 1 tsp Salt
  • 1/2cup Spring OnionsChopped
  • 1/4tsp Pepper
  • 1Can Italian Diced Tomatoes
  • 5 TomatoesChopped
Instructions
  1. In a 5-qt. slow cooker, combine all ingredients except tomatoes.
  2. Stir in the water, cinnamon, fenugreek leaves, broth, barley, bay leaf and seasonings.
  3. Cover and cook on low for 8-10 hours or until barley and vegetables are tender.
  4. Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through.

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