Vegetable Barley Soup


1 yellow onion, chopped

2 carrots, cut into ½-circles

2 stalks celery, chopped

1 medium sweet potato, peeled and cut into ¾-inch pieces

4 garlic cloves, minced

1 ½ cups frozen green beans

¾ cup pearl barley

1 tsp paprika

1 tsp dried oregano

¾ tsp dried thyme

½ tsp salt

½ tsp ground pepper

1 (14 oz.) can petite diced tomatoes

6 cups low-sodium vegetable broth

2 cups water

¼ cup minced flat-leaf parsley


Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker.

Cook on LOW until the barley is tender, about 8 hours.

Stir in the parsley. Serve.