Vegetable Barley Soup

By cooksalot

Ingredients

• 1 yellow onion, chopped
• 2 carrots, cut into 1/2-circles
• 2 stalks celery, chopped
• 1 medium sweet potato, peeled and cut into 3/4-inch pieces
• 4 garlic cloves, minced
• 1 1/2 cups frozen green beans
• 3/4 cup pearl barley
• 1 tsp paprika
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1 (14 oz.) can petite diced tomatoes
• 6 cups low-sodium vegetable broth
• 2 cups water
• 1/4 cup minced flat-leaf parsley

Preparation

Step 1

Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker.
Cook on LOW until the barley is tender, about 8 hours.
Stir in the parsley. Serve.