slow cooker vegetable soup

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs

Ready Time: 6 hrs 30 mins


• combine 6 cups vegetable broth, frozen vegetables, tomatoes with their 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.
• place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. transfer dough to a lightly floured surface; roll out 1/8 inch thick. cut dough into strips or small squares. add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.