Monday, October 28, 2013

Vegetable Barley Soup

It got really cold here last week. We had a couple of those days in the low 40s with 20 mile winds gusting from the north. The only solution to that in my mind is a big pot of soup. I picked up a bag of barley when we were in Amish country a few weeks ago, and I had gotten a package of pre-cut asparagus, red onion, and mushrooms at Trader Joe's, so it was time to create!

3/4 cup barley 
2 Tablespoons olive oil
3 carrots, chopped 
1 onion, coarsely chopped
8 oz. asparagus, red onion, mushroom blend
2 potatoes, chopped
3 15-oz. cans of diced tomatoes 
1 cup of Melanie's Bean Soup beans, quick soaked and drained
64 oz. chicken broth
kosher salt and black pepper, after cooking if needed (mine didn't need anything)

Place all ingredients in your crock pot. Set pot to high and cook for 4 hours. Reduce heat and cook until beans are tender, maybe 2 more hours -- it will depend on your crock pot. Enjoy with hearty bread and a light dusting of Parmesan cheese. Heats up well if you have leftovers. Makes 8 hearty servings.



linking up with Made by You Mondays


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