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Slow Cooker Hearty Veggie Soup

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PREP TIME
30 min
COOKING TIME
360 min
TOTAL TIME
390 min
SERVINGS
8 servings
Dinner
Slow Cooker Hearty Veggie Soup
Ingredients
  • 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®)
Instructions
1
Combine a substantial quantity of 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 the container and allow it to cook on Low for an extended period of time, typically between 5 to 6 hours.
2
Prepare a large bowl by placing flour within it; use a pastry blender or two knives to cut shortening into the flour until the mixture has a rough, uneven texture. Add the remaining 1/4 cup of vegetable broth; mix the ingredients together using a fork until the dough no longer adheres to the sides of the bowl. Transfer the dough to a lightly dusted surface; roll it out to a thickness of 1/8 inch. Cut the dough into strips or small squares; add them to the slow cooker, where they will cook until soft and fully cooked in the middle, approximately 1 hour.