“Very simple slow cooker recipes. Feel free to adjust herbs to what you have in your garden or in your pantry. Uses canned mushrooms for ease, but fresh would taste great. Fits in a 1.5 quart Crockpot. Add extra broth for soup.”
READY IN:
2hrs 35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine onion, garlic, celery, and herbs in food processor; pulse until finely chopped.
  2. Place chopped vegetables, barley, broth, lentils, mushrooms, paprika, and fennel seeds (if using) in Crockpot. Add salt, pepper, and Tabasco to taste.
  3. Cook on high for 2 1/2 hours.

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