Slow Cooker Vegetable Soup

Name: Slow Cooker Vegetable Soup
Total time: 390
Yield: 8
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; 0.5 cup barley; 3 cloves garlic, minced; 1 teaspoon dried parsley; 1 teaspoon dried oregano; 0.5 teaspoon dried basil; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 1 bay leaf; 2 cups all-purpose flour; 0.25 cup vegetable shortening (such as Crisco®)

Recipe by susanmac from allrecipes.com

Dinner 7 Hr. 30 Mins.

Ingredients

8 servings

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6 cups vegetable broth
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1 (16 ounce) package frozen mixed vegetables
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1 (14.5 ounce) can diced tomatoes, undrained
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2 potatoes, peeled and cubed
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1 large onion, diced
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0.5 cup barley
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3 cloves garlic, minced
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1 teaspoon dried parsley

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1 teaspoon dried oregano
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0.5 teaspoon dried basil
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0.5 teaspoon salt
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0.5 teaspoon ground black pepper
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1 bay leaf
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2 cups all-purpose flour
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0.25 cup vegetable shortening (such as Crisco®)

Instructions

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.
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.