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Recipe Category: Vegetarian
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Ingredients
- 700 ml water
- 4 L low-salt vegetable broth
- ¾ cup 98 g chopped carrots
- 1½ cup (240 g) chopped onions
- 1/3 cup (33 g) chopped celery
- ½ teaspoon minced garlic
- ½ cup (60 g) cubed zucchini
- 1 cup (67 g) chopped kale
- ½ cup (100 g) pearl barley
- 480 g canned no-salt-added chickpeas, drained
- 1 tbsp (1.3 g) parsley
- ½ teaspoon thyme
- 1 tsp oregano
- 1 can (28 ounces, or 785 g) no-salt-added crushed tomatoes
- ¼ teaspoon pepper
Method
- Combine all ingredients in slow cooker
- Cover and cook on low 6 to 8 hours or until vegetables are tender
- Yield: 6 servings
- Per serving: 469 g water; 238 calories (13% from fat, 22% from protein, 64% from carb)
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