Slow Cooked Savory Barley & Tomato Soup

Campbell's Slow Cooked Savory Barley & Tomato Soup Recipe

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.

At a glance

Prep

15 min.

Total

6 hr. 15 min.

Serves

6

Servings: about 1 1/2 cups each

Cook: 6 hr.

Made With

  • Campbell’s® Condensed Golden Mushroom Soup

    Campbell’s® Condensed Golden Mushroom Soup

  • Campbell’s® Condensed Chicken Broth

    Campbell’s® Condensed Chicken Broth

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What You'll Need

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 cups water
2 large onions, diced (about 2 cups)
2 cloves garlic, minced
3 large carrots, peeled and chopped (about 1 1/2 cups)
1/2 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

How to Make It

  • 1

    Stir the soup, broth, tomatoes, water, onions, garlic, carrots, barley and Italian seasoning in a 6-quart slow cooker.

  • 2

    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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  • Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
  • Recipe Note: Stir in some Swanson® Chicken Broth or water after cooking to adjust the consistency, if desired.
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RID#50437

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