Slow Cooked Savory Barley & Tomato Soup
Looking for a hearty and comforting soup that's easy to make? Look no further...this satisfying soup uses the slow cooker for maximum flavor and ease of preparation.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
1 can (about 28 ounces) diced tomatoes
2.667 cups water
2 large onion, diced (about 2 cups)
2 cloves garlic, minced
3 large carrot, peeled and chopped (about 1 1/2 cups)
0.5 cup uncooked pearl barley
1 teaspoon dried Italian seasoning, crushed
2 tablespoons chopped fresh parsley
1 cup grated Parmesan cheese
6 tablespoons Pepperidge Farm croutons, any variety
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
1 can (about 28 ounces) diced tomatoes
2.667 cups water
2 large onion, diced (about 2 cups)
2 cloves garlic, minced
3 large carrot, peeled and chopped (about 1 1/2 cups)
0.5 cup uncooked pearl barley
1 teaspoon dried Italian seasoning, crushed
2 tablespoons chopped fresh parsley
1 cup grated Parmesan cheese
6 tablespoons Pepperidge Farm croutons, any variety
Instructions
Stir the soup, broth, tomatoes, water, onions, garlic, carrots, barley and Italian seasoning in a 6-quart slow cooker.
Cover and cook on LOW for 6 to 7 hours or until the barley is tender, stirring once during cooking. Stir in the parsley and cheese. Top with the croutons and additional Parmesan cheese, if desired.
Cover and cook on LOW for 6 to 7 hours or until the barley is tender, stirring once during cooking. Stir in the parsley and cheese. Top with the croutons and additional Parmesan cheese, if desired.
Slow Cooked Savory Barley & Tomato Soup
Print
Looking for a hearty and comforting soup that's easy to make? Look no further...this satisfying soup uses the slow cooker for maximum flavor and ease of preparation.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth1 can (about 28 ounces) diced tomatoes2.667 cups water2 large onion, diced (about 2 cups)2 cloves garlic, minced3 large carrot, peeled and chopped (about 1 1/2 cups)0.5 cup uncooked pearl barley1 teaspoon dried Italian seasoning, crushed2 tablespoons chopped fresh parsley1 cup grated Parmesan cheese6 tablespoons Pepperidge Farm croutons, any variety
Instructions
Stir the soup, broth, tomatoes, water, onions, garlic, carrots, barley and Italian seasoning in a 6-quart slow cooker.Cover and cook on LOW for 6 to 7 hours or until the barley is tender, stirring once during cooking. Stir in the parsley and cheese. Top with the croutons and additional Parmesan cheese, if desired.
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