Prep 20 mins
Cook 6 hrs
This is a great recipe based on one from the Fix-It and Forget-It Cookbook.
- 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
- 1⁄2 cup barley (dry)
- 1 (14 1/2 ounce) can chickpeas or 1 (14 1/2 ounce) can white kidney beans, drained
- 1 tablespoon fresh parsley, minced
- 1⁄2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 (28 ounce) cancrushed Italian tomatoes
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- grated cheese (garnish)
- Combine all ingredients except cheese in slow cooker.
- Cook on Low 6-8 hours or until vegetables are tender.
- Serve topped with grated cheese.
I make this every other week, occasionally modifying it here and there. This week I added a summer squash, for example, and a whole bunch of extra kale. When I don't have barley, I've used farro, pearled couscous or whatever other grain-type I have in the cabinet. I also love spices, so I go super-heavy on the italian spices - basil, thyme, oregano, parsley, etc. I've been doing this for months and have yet to tire of it! It makes about 8 2 cup servings. I portion them and stick them in the freezer. It is healthy, hearty and perfect for lunches!
Wonderful recipe! Makes for a hearty, flavorful, rich and healthy soup. Filled even our largest crock pot TO THE RIM. :)
Made a few modifications, mostly additions: 1/2 cup frozen cut green beans, diced 1/2 red pepper, only used 1 onion (should have diced it), and used a mix of beans - 1 cup red kidney, 1/2 cup garbonzo, 2 cups white beans, 1 can of diced red tomatoes.
Also added a generous splash of soy sauce at the end and blended to give it a creamier/thicker consistency. Spiced to taste.
Will be freezing a bunch of this to eat for weeks!
This is a good soup that lends itself to variations. I used brown rice in place of the barley and added more broth.