Ingredients
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6 1/4 cups vegetable broth, or more if needed
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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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½ 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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½ teaspoon dried basil
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½ teaspoon salt
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½ teaspoon ground black pepper
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1 bay leaf
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2 cups all-purpose flour
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¼ cup vegetable shortening (such as Crisco)
Directions
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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.
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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.
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Nutrition Facts (per serving)
305 | Calories |
7g | Fat |
53g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 305 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 3g | 14% |
Cholesterol 4mg | 1% |
Sodium 709mg | 31% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 6g | 21% |
Total Sugars 5g | |
Protein 8g | 15% |
Vitamin C 13mg | 14% |
Calcium 54mg | 4% |
Iron 3mg | 18% |
Potassium 604mg | 13% |
* 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.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.