Crock Pot Vegetarian Minestrone Soup

mersaydees's Note:

This is a great recipe based on one from the Fix-It and Forget-It Cookbook.

• Total Time: 6 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 6

• 6 cups vegetable broth
• 2 carrots , chopped
• 2 large onions , chopped
• 3 celery ribs , chopped
• 2 garlic cloves , minced
• 1 small zucchini , cubed
• 1 handful fresh kale , chopped
• ½ cup barley (dry)
• 1 (14 ½ ounce) can chickpeas or 1 (14 ½ ounce) can white kidney beans , drained
• 1 tablespoon fresh parsley , minced
• ½ teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed Italian tomatoes
• 1 teaspoon salt
• ¼ teaspoon pepper
• grated cheese (garnish)

Directions:

1. Combine all ingredients except cheese in slow cooker.
2. Cover.
3. Cook on Low 6-8 hours or until vegetables are tender.
4. Serve topped with grated cheese.

Reviews

[Bobbin]

This was really good. All my children ate it, too, which is a big plus. I used chicken broth instead of vegetable broth and added some fresh chopped basil since I didn't have italian tomatoes. I will be making again.

[etully]

This is a good soup that lends itself to variations. I used brown rice in place of the barley and added more broth.

[GaylaV]

Good, healthy soup. I am glad I waited until the second day to review as the soup is better after sitting in the fridge for a day. Although it would no longer be vegetarian, I think it would be better with chicken broth. Today I added in some broken up spaghetti when I reheated it. I thought it improved it without being a huge calorie increase. The barley is wonderful and it could go to 3/4 cup easily. Thanks for sharing your recipe.