Hearty Harvest Vegetable Soup
Enjoy the comforting flavors of this slow-cooked veggie delight!
Equipment
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 3 carrots diced
- 3 potatoes diced
- 2 stalks celery chopped
- 1 onion diced
- 2 cups chopped cabbage
- 2 cups green beans trimmed and cut into bite-sized pieces
- 4 cups diced tomatoes fresh or canned
- ½ cup pearl barley
- 2 tablespoons dried parsley
- 1 teaspoon dried basil
- 2 tablespoons Bragg Liquid Aminos or soy sauce for a non-gluten-free option
- Homemade Vegetable Broth or water as needed
- Salt and pepper to taste
Instructions
- In a slow cooker, combine diced carrots, potatoes, celery, onion, cabbage, green beans, diced tomatoes, pearl barley, dried parsley, dried basil, and Bragg Liquid Aminos.
- Add enough Homemade Vegetable Broth or water to cover the vegetables and barley.
- Stir to combine.
- Cover the slow cooker with the lid and cook on low heat for 6-8 hours, or until the vegetables and barley are tender.
- Once the soup is cooked, season with salt and pepper to taste.
- Serve the hearty harvest vegetable soup hot, garnished with fresh herbs if desired.
Notes / Tips / Wine Advice:
Wine Advice:
A light-bodied red wine such as a Pinot Noir or a fruity white wine like a Chardonnay would complement this soup nicely.Nutritional Information
Calories: 200 kcal | Carbohydrates: 40 g | Protein: 6 g | Fat: 1 g | Fiber: 8 g | Sugar: 10 g