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Photo of Vegetable and barley soup by WW

Vegetable and barley soup

3
Points®
Total Time
5 hr 40 min
Prep
30 min
Cook
1 hr 35 min
Serves
4
Difficulty
Moderate
Since barley is oh so good for you, there’s no better place to put it than in this oh so yummy and hearty soup!

Ingredients

Oil spray

1 x 3 second spray(s)

Brown onion

1 medium, finely chopped

Carrot(s)

2 medium, chopped

Zucchini

2 medium, chopped

Celery

2 stick(s), chopped

Garlic

2 clove(s), crushed

Fresh thyme

2 tbs, (sprigs)

Orange sweet potato (kumara)

300 g, chopped

Fresh lemon rind

2 tbs, (3x3cm-wide-strips)

Vegetable stock cube

2 individual, to make 4 cups (1L) of vegetable stock

Pearl barley

75 g

Fresh flat-leaf parsley

2 tbs, finely chopped, to serve

Instructions

  1. Lightly spray a large saucepan with oil and heat over medium heat. Add onion, carrot, zucchini, celery and garlic and cook, stirring, for 5 minutes or until softened. Transfer to a 4.5 litre (18-cup) slow cooker.
  2. Add thyme, sweet potato, rind, stock and barley to slow cooker. Cook, covered, on high for 1 hour 30 minutes (or low for 3 hours). Sprinkle with parsley to serve.

Notes

SERVING SUGGESTION: Toasted Turkish bread. TIP: Suitable to freeze (without parsley) for up to 3 months.

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