Fall Vegetable Crock Pot Barley Soup

By Valarie

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Ingredients

• 1 cup
• Diced Sweet Onion
• 3 cloves
• Garlic, roughly chopped
• 2 stalks
• Celery, split and chopped
• 2 2
• Large Carrots, peeled and cut into coin shapes
• 1 1
• Red Pepper, roughly chopped
• 1 1
• Sweet Potato, peeled and chopped into 1/2" cubes
• 1/8 tsp
• Dried Thyme Leaves
• 1/8 tsp
• Dried Rubbed Sage
• 1/4 tsp
• Sea Salt
• 1/8 tsp
• Ground Black Pepper
• 2 cups
• Vegetable Broth
• 2 cup
• Water
• 1/2 cup
• Uncooked Pearl Barley
• 1 × 15.8 oz can
• Dark Red Kidney Beans, drained and rinsed
• 1 × 15.8 oz can
• Great Northern or Any White Beans & Juice
• 3 Tbsp
• Tomato Paste or, to taste

Details

Servings 1
Adapted from soup.betterrecipes.com

Preparation

Step 1

Prepare all of the ingredients, onion through barley and combine in the crock pot. Set crock pot on high for 4-6 hours. Add the beans and tomato paste, then mix well and allow to heat for 10 minutes before serving.