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Ingredients

  • 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

Instructions

  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.
  3. Stir in the parsley. Serve.
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