*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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This came out quite good! I made minimal changes. I couldn't find an organic frozen veggie blend at my supermarket so I threw in some frozen peas and corn and edamame and then I sliced up some baby carrots. I also was short on potatoes (only had three small ones the equilent of just over one normal-sized potato). I didn't peel my potatoes because that's where all the nutrients are! This is the kind of recipe you can make with what's on hand and it turns out well.I added about an extra 1/8 cup of broth to my dumpling dough and after mixing with the fork I gave up and kneaded with my hands. I've never made dumplings before and don't know if that was wrong but they came out yummy. I cut the dumplings with tiny cookie cutters in star and flower shapes and the soup came out so pretty! It's nice and thick and stewy. Next time I'll cook it another hour before adding the dumplings (I cooked 4.5 hours added dumplings cooked another 1.25 hours) just because I'd like the carrots and potatoes even softer. But no complaints. My toddler is usually a good eater but has been picky lately. She seems to really like this though.
I used fresh carrots fresh celery fresh potatoes pearl onions diced canned tomatoes canned sweet potatoes and frozen corn instead of frozen mixed vegetables. I replaced the broth with Lipton onion soup mix and omitted the barley (I hate barley. Grandma always made dumplings when I was around sorry mom!) The sweet potatoes and pretty dumplings went into the slow cooker for the last hour. The sweet potatoes were there in the cupboard and just happened. Great!
Really like this soup! In addition to the canned tomato onion garlic potatoes and barley I used 1 bag frozen broccoli and half a bag each of frozen corn and peas. I also added 3 carrots 3 stalks of celery fresh mushrooms a can of white beans and 8 cups of chicken broth. I kept the herbs the same. For the dumplings I used butter instead of shortening and just scooped some broth from the soup to make them. Perfect for cold weather days!
Used less mixed vege added carrot bit more garlic and spices added 200 grams of stewing steak added one cup of water. The fat from the meat make a high difference. This is my second attempt and I reckon it's better than the first which followed the recipe
I cooked this on high for over 5 hours and the potatoes were still not softened. Also the barley gave the soup a gummy consistency and we thought the whole thing had a strange sour flavor. Liked the dumplings though! Next time I'll try them in a different soup.
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