Freshen up your menu with some new ideas! These recipes using Green Giant© vegetables will help you keep your family healthy and happy.

Slow-Cooker Vegetable Soup with Barley

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Slow-Cooker Vegetable Soup with Barley
Preparation Time
Preparation Time:

25 Min

Cooking Time
Cooking Time:

8 Hr 25 Min

Total Portions
Total Portions:

10 servings (1 1/2 cups each)

Save time slicing and dicing by using a combo of fresh and prepared frozen veggies in this wholesome soup with plenty of nutty pearl barley.


  • 1 cup uncooked regular pearl barley
  • 1 dried bay leaf
  • 1/2 teaspoon fennel seed
  • 1 1/2 cups ready-to-eat baby-cut carrots, halved crosswise
  • 1 cup sliced celery (2 medium stalks)
  • 1 medium onion, chopped (about 1/2 cup)
  • 1/2 cup chopped green bell pepper (1/2 medium)
  • 2 cloves garlic, minced
  • 1 large dark-orange sweet potato, peeled, cubed
  • 1 1/2 cups Green Giant™ Niblets® frozen corn (from 1-lb bag)
  • 1 1/2 cups Green Giant™ frozen cut green beans (from 1-lb bag)
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 cans (14 oz each) vegetable broth
  • 6 cups water
  • 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained


  1. In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
  2. Cover; cook on Low setting 6 to 8 hours.
  3. About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.

Nutrition Information:

Serving Size:1 1/2 Cups
Calories135Calories from Fat10

  % Daily Value 
Total Fat1g2.00%
  Saturated Fat0g0.00%
  Trans Fat 0%
Total Carbohydrate33g11.00%
  Dietary Fiber6g24.00%

% Daily Value
Vitamin A100.00%Vitamin C16.00%

Exchanges:2 Starch; 1 Vegetable;

Carbohydrate Choices:2

*Percent Daily Values are based on a 2,000 calorie diet.
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