Tomato, Barley, and Pecorino Soup |
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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 4 |
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Yummy slow cooker soup Ingredients:
1 medium onion, finely chopped |
2 tablespoons olive oil |
6 cups vegetable broth |
1 cup pearl barley, rinsed and picked over |
2 medium tomatoes, peeled, seeded, and finely chopped |
salt |
fresh ground pepper |
1 cup pecorino romano cheese, diced |
2 tablespoons fresh parsley, finely chopped |
Directions:
1. In a medium skillet, cook the onion with the oil over medium heat, stirring occasionally, until tender, but not brown, about 10 minutes. If the onion starts to color, add 1-2 tablespoons of water and turn down the heat slightly. Scrape the onions into a large slow cooker.
2. Add the broth, barley, and tomatoes. Cover and cook on low for 3 hours, or until the barley is tender.
3. Add salt and pepper, cheese, and parsley. Serve hot.
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