2cupsgreen beanstrimmed and cut into bite-sized pieces
4cupsdiced tomatoesfresh or canned
½cuppearl barley
2tablespoonsdried parsley
1teaspoondried basil
2tablespoonsBragg Liquid Aminosor soy sauce for a non-gluten-free option
Homemade Vegetable Broth or wateras 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.