Slow Cooker Tomato Barley Soup
Dietary
dairy-free
,
vegan
,
vegetarian
Recipe Bundle
August 2015
Meal Course
Lunch
Servings
6
Servings
6
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
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!