Food

The Slow Cooker Series: Barley Soup

This weeks slow cooker recipe is such a warming feast – full of goodness and always reminds me of being cuddled up in the warm at home! As with most of my recipes you can use any veggies you have to hand and if you don’t have a slow cooker you could always just use a huge pan but you’ll need a little more water! I used this as meal prep for the week as it keeps really well in the fridge and you can add anything you like to it each day (i.e. meat, tuna etc!) – I hope you enjoy!

Ingredients:

1 large red onion, chopped

3 leeks, chopped

2 carrots, chopped

2 parsnips, chopped

Half head of broccoli, chopped

1 cup of frozen peas

1 cup of frozen sweetcorn

1 crumbled stock cube of choice

2 cups of quick cook barley

1.5l water

1tsp cumin

1tsp paprika

Method:

  1. Put all of your ingredients into the slow cooker and give it a good mix
  2. Set to low and cook for 10 hours (or 4 hours on high)
  3. If the soup needs to be thicker when the time is up, set the slow cooker to high and leave for up to another hour with the lid off to thicken the sauce (or add extra water if it’s already too thick!)

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As always let me know if you try it on Instagram, Twitter or Facebook!

J x

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