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Ingredient
Vegetable Barley Soup
Introduce
Ingredient
Food ration :
6 servings
2 medium
parsnips, cut into 1/2 inch pieces
2 clove
garlic, finely chopped
1 large
onion, chopped
Cooking instructions
* Step 1
Tie the thyme together with a piece of thread or butcher's twine.
* Step 2
In a 5-to-6qt slow cooker, combine the parsnips, turnips, carrots, rutabega, celery, garlic, onion, thyme, barley, 8cups of water, 1tsp salt and 1/4tsp pepper.
* Step 3
Cook, covered, until the barley is cooked through and the veggies are tender. 6-7 hours on low or 4-5 hours on high (if cooking on high, use only 6cups of water)
* Step 4
When the soup has 10mins left to cook, remove the thyme
* Step 5
Turn the slow cooker on high, add the chard and cook, covered until tender, 5-7 mins.
* Step 6
Serve with Parmesan, if desired
Note: if there is a photo you can click to enlarge it
Tag
Swiss chard
Sprigs Fresh Thyme
parsnips, cut into 1/2 inch pieces
turnips, cut into 1/2 inch pieces
rutabaga, cut into 1/2inch pieces
carrots, cut into 1/2 inch pieces
stalks celery, sliced
garlic, finely chopped
onion, chopped
barley (not quick cooking)
bunch Swiss chard, stems discarded, leaves chopped
salt & pepper
Shaved Parmesan, for serving
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