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Hearty veggie-packed soup has always been one of my go-to meals when I need a comfort food pick-me-up, even to this day.
– Smoked paprika – Dried thyme – Salt – Pepper – Coriander – Parsley – Onion powder – Red pepper flakes – Italian seasoning – Better Than Bouillon vegetable flavor – Bay leaf
– Garlic cloves – Tomato paste – Red bell peppers – Yellow onion – Frozen green beans – Frozen corn – Frozen peas – Carrots, peeled and chopped – Celery stalks, peeled and chopped – Canned diced tomatoes – Vegetable broth – Pearled barley, cooked*
It’s easy: just add everything to the slow cooker, and let it do the work for you!
Peel and chop carrots and celery stalks. Chop onions and bell peppers, and peel and crush garlic.
Place all ingredients (except for the pearled barley) in the slow cooker.
Cook on High for 3-4 hours, or on Low for 7-8 hours, until the carrots are tender.
Before serving, add cooked pearled barley and stir.
Discard the bay leaf, and serve.