EASY 100% VEGETABLE SOUP
I am an avid fan of soup during the winter months. When the cold wind is whipping around outside and your the air hurts your face there is nothing better to come home to than a big old bowl of hot and steamy soup. I saw this recipe for veggie soup over on The Frugal Chef YouTube channel and knew I had to share it with all of you. This soup is so easy to make you won’t even be able to believe it!
I love how simple this recipe is! I was able to whip it up in a jiffy. My husband and kids, who normally are very picky eaters, thoroughly enjoyed this delicious meal, as well. Talk about a mom win!
Now, if you’re saying to yourself, “Get on with it lady and show me the recipe!” I totally understand! So, without further ado, please hop on over to the next page and set your eyes on a complete list of ingredients and instructions. Enjoy!
1 Yellow onion, chopped
2 Carrots, cut into ½-circles
2 Stalks celery, chopped
1 Med. sweet potato, peeled and cut into ¾-inch pieces
4 Garlic cloves, minced
1 ½ C. frozen green beans
¾ C. 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 C. low-sodium vegetable broth
2 C. water
¼ C. minced flat-leaf parsley
HOW TO MAKE:
1-Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker.
2-Cook on LOW until the barley is tender, about 8 hours.
Stir in the parsley.
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