Name: Erickson Slow-Cooker Barley & Lentil Vegetable Soup
Yield: 8–10 servings
Ingredients: 1 tsp butter; 1 onion, diced; 1/2 cup pearl barley; 1/2 cup lentils; 1 (14.5 oz) can diced tomatoes with juice; 1 large potato, diced; use 2 potatoes if desired; 1 carrot, chopped; 2 ribs celery, chopped; 1 cup frozen corn kernels; 1 tsp garlic powder; 1 tsp Italian seasoning; 1/2 tsp smoked paprika; 1 bay leaf; 2 tbsp balsamic vinegar; 1 tbsp Worcestershire sauce; 8 cups vegetable broth; 2 tbsp fresh parsley, prepared to your preference; Kosher salt, to taste; Freshly ground black pepper, to taste

Directions

1. Melt the butter in a medium skillet over medium heat. Add the diced onion and cook for 2–3 minutes, until slightly tender.
2. Transfer the onion to a 6-quart slow cooker.
3. Add the pearl barley, lentils, diced tomatoes with their juice, potato, carrot, celery, frozen corn, garlic powder, Italian seasoning, smoked paprika, bay leaf, balsamic vinegar, Worcestershire sauce, vegetable broth, and parsley. Stir to combine.
4. Cover and cook on LOW for 7–8 hours or on HIGH for 3–4 hours, until the barley is tender and the vegetables are cooked through.
5. Remove and discard the bay leaf.
6. Season with kosher salt and freshly ground black pepper to taste and serve.
Stovetop option: This soup can also be made in a large pot over moderate heat. Simmer until the barley, lentils, and vegetables are fully tender, stirring periodically and adding liquid if needed.

Equipment

6-quart slow cooker; medium skillet; or large pot for stovetop variation

Erickson Slow-Cooker Barley & Lentil Vegetable Soup

Ingredients

Directions

Equipment

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