Vegetable Barley Soup

Ingredients -

3 cups Cold Water
1 (14-1/2 ounces) can Diced Tomatoes
1 (10 ounces) package Frozen Mixed Vegetables
1 medium Zucchini, quartered lengthwise and sliced
2 stalks Celery, chopped
2 medium Carrots, chopped
1 medium Onion, chopped
4 ounces Tomato Sauce
1/3 cup Regular Barley
2 Vegetable Bouillon Cubes or 4 teaspoons Instant Chicken Bouillon Granules
1/2 teaspoon Dried Basil, crushed
1/4 teaspoon Dried Oregano, crushed
dash Crushed Red Pepper

Preparation:

1. Add cold water, diced tomatoes, frozen mixed vegetables, sliced zucchini, chopped celery, chopped carrots, chopped onion, tomato sauce, barley, bouillon, dried basil, dried oregano, and crushed red pepper to slow cooker.

2. Cover and cook on LOW for 10 hours.

Soup Making Tip

Buying Vegetables

Understanding the difference in flavors and textures when buying varying sizes of vegetables is very important to cooking and soup-making.

Soup Making Tip

Onions

Onions come in a number of varieties, some more pungent than others. Red, white, and yellow, round onions should be stored in a bowl at room temperature, while green onions should be stored in a loosely wrapped plastic bag and placed in the refrigerator.