Vegetable and Barley Soup
22
- Prep Time18 min
- Total Time5 h 18 min
- Makes4 Servings
Andrew Grinton
A hearty bowl of vegetable and barley soup awaits. Throw everything in the slow cooker in the morning and dinner is done. Easy peasy.
Ingredients
3 tbsp olive oil
1 cup chopped yellow onion
1 cup diced carrots, (about 3/4-in. pieces)
1 cup diced celery, (about 3/4-in. pieces)
1 1/2 cup diced mushrooms, (about 3/4-in. pieces)
1 tbsp chopped garlic
1 tbsp chopped rosemary
3 tbsp tomato paste
6 cups sodium-free chicken broth
1/3 cup pot barley
1/2 tsp salt
6 oz green beans, cut into 3/4-in. lengths (about 1 1/2 cups)
Instructions
Heat oil in a large frying pan over medium-high. Add onions and sauté until lightly golden. Add carrots and celery and sauté until softened. Add mushrooms, garlic and rosemary, and sauté for 1 min. Add tomato paste and stir until vegetables are coated.
Scrape vegetable mixture into slow cooker and pour a little chicken stock into frying pan; use a rubber spatula to dissolve any tomato paste or flavourings stuck in the pan.
Pour this and the remaining chicken stock into the slow cooker.
Rinse barley in cold water until water runs clear and add to slow cooker along with salt and pepper.
Cover slow cooker and cook on low for 5 hrs.
Add green beans for the last hour of cooking.
Nutrition (per serving)
Calories 231, Protein 7g, Carbohydrates 28g, Fat 11g, Fibre 6g, Sodium 441mg.
Tip:
Green beans that have been cooked for a long time lose their bright colour. But if you want to come home to a finished soup, you can add them from the beginning.
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