Vegetable Barley Soup

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.