Vegetable Barley Soup for the Rice Cooker

Vegetable Barley Soup

Vegetable Barley Soup for the Rice Cooker

1 14.5 oz can Petite Diced Tomatoes
2 15 oz. can Mixed Vegetables
5 Cups Water
2 tsp fresh minced Garlic
1/2 cup fresh Onions, chopped fine or minced
1 tsp. Tomato Bouillon (knorr caldo de tomate)
1 heaping Tablespoon ground Chicken bouillon(or 3 cubes)
1/2 teaspoon ground White Pepper
3/4 Cup Quick Cooking Barley

Combine all ingredients in the rice cooker and set to white rice and when it shuts off the soup should be done. If the barley or vegetables need more time, shut off the rice cooker and let it cool for 10 minutes then turn the cooker back on and set it once again for white rice.

This soup smells and tastes delicious. It was a huge hit and a fast way of getting all your vegetables. You can also use up your canned vegetables this way. It’s a fast go to recipe, lunch or dinner in less than 20 minutes.

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