Adapted from Eating Clean for Dummies.
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Ingredients
- 1 large onion
- 3 cloves garlic - minced
- 1 cup chopped mushrooms
- 2 stalks celery - chopped
- 5 large tomatoes - chopped
- 3 cups water
- 2 cups organic tomato juice
- 1 bay leaf
- 1/2 cup pearl barley
- 1/2 tsp salt
- 1 tsp dried thyme
- 1/4 tsp black pepper
Ingredients
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Instructions
- Combine all ingredients in a slow cooker and stir to mix well. Cover slow cooker and cook on low for 5-7 hours.
- Remove bay leaf. Scoop 2 cups of soup into a blender to purée, return to the slow cooker and mix well before serving.
Recipe Notes
If you prefer a smoother tomato soup, feel free to purée the entire thing!
I liked this dish, but I wish there had been more seasoning in the recipe. It is very tomato-y and not much else. Maybe using a V-8 type tomato juice instead of plain would help. I also wish the grain had been harder so there was a bit more texture to the soup. After five hours in the slow cooker, my barley ended up being very soft.
Thanks for the feedback, Kristin!