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.
Vegetable and Barley Soup
22
PREP TIME
18 min
Makes
4 Servings
* PLUS Cooking time: 5 hours
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
- 7 g,
- Carbohydrates
- 28 g,
- Fat
- 11 g,
- Fibre
- 6 g,
- Sodium
- 441 mg.
FILED UNDER: Easy dinners slow cooker
