FALL VEGETABLE CROCK POT BARLEY SOUP

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Fall Vegetable Crock Pot Barley Soup image

I love this basic recipe because I can substitute or add any veggie I have on hand. Sometimes I make it really thick like a stew, and other times I make it more like a soup and serve with rolls or bread sticks. Makes enough for me to share and is so cost effective. Good for you and affordable. Add a salad and fruit for dessert and you have a complete meal.

Provided by Jane McWey @janem19327

Categories     Vegetable Soup

Number Of Ingredients 17

1 cup(s) diced onion
3 clove(s) garlic, minced
2 large stalks of celery, diced
2 large carrots, chopped
1 large red, yellow or green pepper, diced
1 large sweet potato, diced
1/2 teaspoon(s) dried tyme
1/2 teaspoon(s) dried rubbed sage
1/4 teaspoon(s) sea salt
1/2 teaspoon(s) ground black pepper
4 cup(s) vegetable broth
1/4 cup(s) pearl barley, uncooked
1 can(s) kidney beans
1 can(s) white beans
1 can(s) black beans
1 can(s) chopped tomatoes
1 1/2 large chopped tomatoes

Steps:

  • Prepare all of the ingredients, onion through barley and combine in the crock pot. Set crock pot on high for 4-6 hours. Add the beans, canned and fresh tomatoes, then mix well and allow to heat for 20 - 30 minutes on low before serving. I like to top it off with shredded cheese.

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