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Miso-Spiked Vegetable Soup with Barley

Excerpted from Judith Finlayson's cookbook, Sensational Slow Cooker Gourmet

Ingredients

  • 1 tbsp olive oil
  • 4 carrots, peeled and diced
  • 4 stalks celery. diced
  • 2 onions, finely chopped
  • 1 tsp dried thyme
  • 1/2 tsp cracked black peppercorns
  • 1 cup barley (see Cook's Notes), rinsed and drained
  • 7 cups vegetable or chicken stock
  • 2 cups sliced green beans
  • 1/4 cup dark miso
  • 1/2 cup finely chopped fresh parsley
  • Freshly grated Parmesan cheese (optional)
 
**Miso is a salty paste made from soybeans; look for it in the ethnic or natural foods section at your local grocery store**

Directions

  1. In a skillet, heat oil over medium heat for 30 second.
  2. Add carrots, celery and onions; cook, stirring, until carrots are softened, about 7 minutes.
  3. Add thyme and peppercorns; cook. stirring, for 1 minute.
  4. Add barley and toss to coat.
  5. Add stock and bring to a boil.
  6. Transfer to clow cooker stoneware.
  7. Cover and cook on Low for 8 hours or on High for 4 hours, until barley in tender.
  8. Add green beans and miso.
  9. Cover and cook on High until beans are tender, about 15 minutes.
  10. Stir in parsley. 

Serves 6 as a main course. Ladle into bowls and garnish with Parmesan cheese (if using).

Cooks Notes: Works best in a large (5 quart/5Litre) slow cooker. Use the variety of barley you prefer - pearled, pot or whole.

Make Ahead: Complete step 1. Cover and refrigerate up to 2 days. When you are ready to cook, continue with the recipe.

  
         

 
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