One of the best things about fall, in my opinion, is that it is officially SOUP season! And while the weather at times would suggest otherwise, I’ve totally given in. Keeping things light and super healthy is a great way to transition. We can leave the heavier stews and cream filled soups for ten degree days.
This slow cooker vegetable barley could not be healthier for you. Packed with seven vegetables, spices, and barley, there is not one ingredient that is bad for you. Bonus that is makes a ton, so lunches for the next few days are done. I actually ate this for three days straight, but I’m a soup addict like that.
Try it out for your family this week! (A note, this version makes roughly 11 cups of soup. Because my slow cooker is so large and I wanted to share with friends and have leftovers, I doubled the below recipe)
SLOW COOKER VEGETABLE BARLEY SOUP
Recipe adapted from Cookin Canuk
1 yellow onion, chopped
2 carrots, cut into 1/2-circles
2 stalks celery, chopped
1 medium sweet potato, peeled and cut into 3/4-inch pieces
4 garlic cloves, minced
1 1/2 cups frozen green beans
3/4 cup pearl barley
1 tsp paprika
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp salt
1/2 tsp ground pepper
1 (14 oz.) can diced tomatoes
6 cups low-sodium vegetable broth (chicken is fine, too)
2 cups water
1/4 cup minced flat-leaf parsley
Prep all ingredients and place in your slow cooker. Cook on low, roughly 7-8 hours, until the barley is tender. Top with freshly chopped parsley. A little parm won’t hurt you either.
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