This isn’t a great photo, but the soup came out delicious! The recipe is from Cookin’ Canuk. I added another carrot and stalk of celery and a can of low sodium red beans for protein.
Slow Cooker Vegetable Barley Soup
Prep time: 20 mins Cook time: 8 hours
Serves: 6 – 8
3 carrots, peeled and sliced in half circles
3 stalks celery, sliced
1 large sweet potato, peeled and cubed
1 small sweet onion, chopped
4 cloves garlic, minced
1 1/2 cup frozen green beans
3/4 cup pearl barley
1 14oz can low sodium pink beans
1 14oz can petite diced tomatoes
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon thyme
1 bay leaf
8 cups vegetable broth
handful chopped fresh parsley
salt and pepper to taste
Combine all ingredients except for parsley in a large slow cooker. Cook on low for 8 hours.
Remove bay leaf and discard. Salt and pepper to taste. Add parsley before serving.