What I like about this soup is its versatility. You can add a variety of different vegetables (like asparagus or cauliflower), and because the veggies are blended together once cooked, your kids won’t know all the good stuff you are sneaking into their bodies. The beans add protein and act as a thickener. You can also substitute quinoa for the barley, or you can add fun-shaped pasta (like stars or alphabets) to keep the kids interested.
1 can great northern beans, drained and rinsed
1 can black beans, drained and rinsed
4 cups vegetable stock
1 16-ounce bag frozen corn
1 16-ounce bag frozen mixed vegetables (carrots, peas & corn)
1 sweet potato, cubed
2 stalks celery, cut into pieces
1 onion
4-5 cloves roasted garlic (see Creamy Tomato Basil Soup with Roasted Garlic for instructions)
1 cup pearl barley
Place all ingredients except the barley into slow cooker, adding vegetable stock last. If there isn’t enough room for all 4 cups of vegetable stock, that’s ok. Cook on high heat for 6-8 hours. Once cooked, use a stick blender (or regular blender) to puree ingredients. Add cooked barley to soup and serve.
