I just made this today, but, instead of using my crock pot, I used my Instant Pot. I would strongly suggest you use a pinch of pepper vs. the 1/2 tsp. It was spicy! I changed the ingredients to what we eat and what we had in the house. I didn’t use the green beans, nor any parsley. I also recommend not using an entire onion unless it’s a small yellow onion. I used about 1/4 of the yellow onion I had, it was a large one.
This is what it looked like in my Instant Pot before I shut the lid:
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
All vegetarian ingredients and I believe this is vegan as well.
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.
Instant Pot – Click the soup button. It’s about 15-20 minutes to get up to pressure, then 30 minutes until it’s done.
Stir in the parsley. Serve.
This makes 11 cups. I filled two large canning jars almost to the top and I had 3 adults eat as well. There’s some leftover for one or two people for lunch tomorrow.
This is what it looked like after it was finished cooking:
Yum! Put a piece of bread in the bottom of the bowl before you pour the soup and it makes it even more yummier.