Barley Bake or Soup

Name: Barley Bake or Soup
Prep time: 5 min
Cook time: 2 h 30 min
Total time: 2 h 35 min
Yield: 4 serving(s)
Ingredients: 1/2 Spanish onion; 2 -3 celery ribs, leaves included; 2 garlic cloves; 1 sprig fresh thyme; 1 sprig fresh rosemary; 1 sprig fresh savory; 1/2 cup pot barley; 1/2 cup dried red lentils; 2 cups vegetable broth; 1 (10 ounce) can sliced mushrooms, drained; 1 teaspoon paprika; 1 teaspoon fennel seed (optional); Tabasco sauce (optional); salt, to taste; fresh ground pepper, to taste

Submitted by Geniale Genie

"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."

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photo by Geniale Genie

Ready In:: 2hrs 35mins
Ingredients:: 15
Serves:: 4

ingredients

¹⁄₂ Spanish onion
2 -3 celery ribs, leaves included
2 garlic cloves
1 sprig fresh thyme
1 sprig fresh rosemary
1 sprig fresh savory
¹⁄₂ cup pot barley
¹⁄₂ cup dried red lentils
2 cups vegetable broth
1 (10 ounce) can sliced mushrooms, drained
1 teaspoon paprika
1 teaspoon fennel seed (optional)
Tabasco sauce (optional)
salt, to taste
fresh ground pepper, to taste

directions

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