BARLEY - Tomato, Barley and Pecorino Soup - Slow Cooker

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  • 3

Ingredients

  • 3 3servings 3servings
  • 1/2 1/2 1/2 medium onion, finely diced
  • 1 1 1 tbsp. EVOO
  • 3 3 3 cups beef broth
  • 1/2 1/2 1/2 cup pot barley, rinsed
  • 1/2 1/2 1/2 cup chopped, canned tomatoes
  • 1 1 1 celery rib, finely chopped
  • salt and freshly ground pepper
  • 1/2 1/2 1/2 cup diced Pecorino Romano (2 oz.)
  • 1 1tbsp. 1tbsp. chopped fresh parsley

Preparation

Step 1

*Saute* onion in oil until tender but not browned. *Scrape* into slow cooker and add broth, barley, tomatoes and celery. *Cover* and cook for *3 hours on low* or *5 hours on simmer*, or until barley is tender and soup is thick.

*Season* to taste with salt and pepper and stir in the cheese and parsley. *Cover* and leave on warm to melt cheese.

Italian Slow Cooker

*NUTRITION:*

* Calories - 263
* Fat - 11.3
* Sat Fat -4.4
* Carbs - 27.7
* Fibre - 6.5
* Protein - 14.3

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