Bean and Barley Soup Slow Cooker Recipe

Bean And Barley Soup Slow Cooker Recipe

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 cup (160 g) chopped onion
• ¾ teaspoon minced garlic
• 680g no-salt-added great northern beans, undrained
• 4 cups (950 ml) low-salt vegetable broth
• 4 cups (950 ml) water 1 cup (130 g) chopped carrots
• 1 cup (150 g) chopped green bell pepper
• ½ cup (50 g) chopped celery
• ½ cup (92 g) quick cooking barley
• ½ cup (30 g) chopped fresh parsley
• bay leaves
• ½ teaspoon thyme
• ½ teaspoon black pepper
• 1 can (14 ounces, or 400 g) no-salt-added diced tomatoes, undrained

Method

1. Heat oil in a skillet over medium-high heat
2. Saute onion and garlic until just soft
3. Combine onion mixture and remaining ingredients in slow cooker
4. Cook on low 8 to 10 hours
5. Discard bay leaves before serving
6. Yield: 10 servings
7. Per serving: 321 g water; 164 calories (13% from fat, 21% from protein, 66% from carb)

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