Ingredients

• 6.25 cups vegetable broth , or more if needed
• 1 , 16 ounce
• 1 , 14.5 ounce
• 2 potatoes , peeled and cubed
• 1 large onion , diced
• 0.5 cups barley
• 3 cloves garlic , minced
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 0.5 teaspoons dried basil
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 1 bay leaf
• 2 cups all-purpose flour
• 0.25 cups vegetable shortening , such as Crisco

Instructions

1. 1 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.
2. 2 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.

Nutrition per serving