Tomato, Barley, and Pecorino Soup

Submitted by Renee D

"Yummy slow cooker soup"

 

• Ready In: 3hrs 20mins
• Ingredients: 9
• Yields: 4 bowls
• Serves: 4-6

ingredients

• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 6 cups vegetable broth
• 1 cup pearl barley, rinsed and picked over
• 2 medium tomatoes, peeled, seeded, and finely chopped
• salt
• fresh ground pepper
• 1 cup pecorino romano cheese, diced
• 2 tablespoons fresh parsley, finely chopped

directions

1. In a medium skillet, cook the onion with the oil over medium heat, stirring occasionally, until tender, but not brown, about 10 minutes. If the onion starts to color, add 1-2 tablespoons of water and turn down the heat slightly. Scrape the onions into a large slow cooker.
2. Add the broth, barley, and tomatoes. Cover and cook on low for 3 hours, or until the barley is tender.
3. Add salt and pepper, cheese, and parsley. Serve hot.