Wednesday, September 14, 2016

2 Med. Yellow Onions, diced
2 Carrots, peeled and sliced
2 Stalks Celery, washed well and thinly sliced
3 c. Water
1 c. Tomato Juice
4 c. Vegetable Broth or Stock
1 tsp. Salt
1 tsp. Basil
1/2 tsp. Thyme
1/2 tsp. Pepper
1/2 tsp. Celery Salt
1 c. Pearl Barley
2 c. Green Beans
2 T. Dill
2 Red Potatoes, washed and chopped into 3/4 inch pieces
14.5 oz. Diced Fire Roasted Tomatoes, undrained (more if you really like tomatoes like me!)
Place all ingredients EXCEPT tomatoes in a 6 quart slow cooker.
Cover and cook on low for 6-8 hours.
Stir soup and add tomatoes.
Cover the slow cooker and cook for about 15 minutes longer or until tomatoes are hot.
Love this #21dayfixapproved recipe from!

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