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Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
6
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine leeks, squash,
    parsnips, carrots, barley and
    garlic in slow cooker. Stir in
    broth, 4 cups water, tomatoes
    and thyme. Cover and cook
    on HIGH for 6 hours or LOW
    for 8 hours.

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  • Stir in corn, heavy cream,
    parsley, salt, black pepper and
    cayenne. Let sit until corn is
    heated through.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

309 calories; fat 8g; cholesterol 27mg; saturated fat 5g; carbohydrates 56g; insoluble fiber 10g; protein 7g; sodium 1132mg.
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