Slow Cooker Vegetable Soup

This vegetable soup recipe features homemade dumplings, barley, herbs, and lots of veggies simmered in the slow cooker for a warm and satisfying meal.

• Preparation Time: 30 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 30 mins
• Calories: 305 Calories

Ingredients

• 2 cups all-purpose flour
• 3 cloves garlic, minced
• 1 teaspoon dried parsley
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 large onion, diced
• 2 potatoes, peeled and cubed
• 1 (16 ounce) package frozen mixed vegetables
• 6 cups vegetable broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 teaspoon dried basil
• 0.5 cup barley
• 0.25 cup vegetable shortening (such as Crisco®)

Recipe Instructions

Step 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.

Step 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.