Slow Cooker Barley Vegetable Soup Recipe

Ingredients

• 15 oz (450 ml) can red beans, rinsed and drained
• 1/2 cup medium pearl barley
• 2 yellow onions, peeled and chopped
• 14½ oz (435 ml) can stewed tomatoes, undrained
• 1 medium carrot, peeled and coarsely chopped
• 1 stalk celery, chopped
• 3 cloves garlic, peeled and minced
• 1/4 teaspoon freshly ground black pepper
• 5 cups (1.25 L) vegetable broth

Instructions

In a 4-5-quart (4-5 L) slow cooker, combine all ingredients, except vegetable broth.

Stir well.

Pour the broth over all. Cover the pot and cook on low-heat setting for 8-10 hours, or on high-heat setting for 4-5 hours.

Turn off the cooker and open the lid. Stir the soup before serving.

Ladle into soup bowls. Serve hot.