Connie Johnson Loudon, NH

Prep. Time: 15 Minutes
Cooking Time: 6–8 Hours

Ingredients

  • 6 cups vegetable broth
  • 2 carrots, chopped
  • 2 large onions, chopped
  • 3 ribs celery, chopped
  • 2 garlic cloves, minced
  • 1 small zucchini, cubed
  • 1 handful fresh kale, chopped
  • ½ cup dry barley
  • 1 can chickpeas or white kidney beans, drained
  • 1 Tbsp. parsley
  • ½ tsp. dried thyme
  • 1 tsp. dried oregano
  • 28-oz. can crushed Italian tomatoes
  • 1 tsp. salt
  • ¼ tsp. pepper
  • shredded cheese

Ideal Slow Cooker Size: 4-Quart

Method

  1. Combine all ingredients except cheese in slow cooker.
  2. Cover. Cook on Low 6–8 hours, or until vegetables are tender.
  3. Sprinkle individual servings with shredded cheese.

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