Slow Cooker Vegetable Barley Soup Recipe

Slow Cooker Vegetable Barley Soup Recipe

Slow Cooker Vegetable Barley Soup Recipe – Ingredients:

• Yellow Onion (chopped) – 1
• carrots (cut into ½-circles) – 2
• Celery (chopped) – 2 Stalks
• Sweet Potato (peeled and cut into ¾-inch pieces) – 1 (medium-size)
• Garlic (minced) – 4 Cloves
• Frozen Green Beans – 1 ½ Cups
• Pearl Barley – ¾ Cup
• Paprika – 1 Tablespoon
• Oregano (dried)- 1 Tablespoon
• Thyme (dried) – ¾ Tablespoon
• Salt – ½ Tablespoon / To Taste
• Ground Pepper – ½ Tablespoon
• Can Tomatoes (petite diced) – 1 (14 oz.)
• Low-Sodium Vegetable Broth – 6 Cups
• Water – 2 Cups
• Flat-Leaf Parsley (minced) – ¼ Cup

Slow Cooker Vegetable Barley Soup Recipe – Directions:

This Slow Cooker Vegetable Soup recipe could not be easier. You just throw everything in a crock-pot and cook for a Healthy, delicious and nutrients rich Vegetable Barley Soup. You can either eat it for many lunches or you can just freeze it for easy dinners. The best thing about this soup recipe is that you can easily substitute your own favorite vegetables with the above listed ingredients.

1. Except for Parsley, just combine all the ingredients in a large slow cooker (6-quart).
2. Cook on a Low heat until barley is tender. It’ll take about 6-8 hours. You can take a nap for multi-tasking.
3. After the barley is tender now stir in parsley and then Serve.
4. This Vegetable Barley Soup Recipe is freezable, so You can freeze portion of the soup for easy lunch or dinner.