Slow Cooker Vegetable Barley Soup

• Vegan

• Produce

  • 2 Carrots
  • 2 stalks Celery
  • 1/4 cup Flat-leaf parsley
  • 4 Garlic cloves
  • 1 1/2 cups Green beans, frozen
  • 1 tsp Oregano, dried
  • 1 Sweet potato, peeled and cut into 3/4-inch pieces, medium
  • 3/4 tsp Thyme, dried
  • 1 (14 oz. can Tomatoes, petite
  • 1 Yellow onion

• Canned Goods

  • 6 cups Vegetable broth, low-sodium

• Pasta & Grains

  • 3/4 cup Pearl barley

• Baking & Spices

  • 1 tsp Paprika
  • 1/2 tsp Pepper, ground
  • 1/2 tsp Salt

• Liquids

  • 2 cups Water

Found on cookincanuck.com

Description

Ingredients

• 1 yellow onion, chopped
• 2 carrots, cut into ½-circles
• 2 stalks celery, chopped
• 1 medium sweet potato, peeled and cut into ¾-inch pieces
• 4 garlic cloves, minced
• 1 ½ cups frozen green beans
• ¾ cup pearl barley
• 1 tsp paprika
• 1 tsp dried oregano
• ¾ tsp dried thyme
• ½ tsp salt
• ½ tsp ground pepper
• 1 (14 oz.) can petite diced tomatoes
• 6 cups low-sodium vegetable broth
• 2 cups water
• ¼ cup minced flat-leaf parsley

Directions

• Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker.
• Cook on LOW until the barley is tender, about 8 hours.
• Stir in the parsley. Serve.

Nutrition