I can’t get off my soup streak. Cheap, full of nutrition, warming – what more can you ask from a one pot meal? I’m working on using up things that I already have on hand. It’s economical and makes it easy to throw together

I’ve found a ton of yummy whole grains in the pantry, so I’m incorporating more in my meal planning. I really need to stick to my grocery budget, so this seems to be the way to go! I have declared 2011 the year of organizing at  my house. Wish me luck!

Slow Cooker Quick and Easy Mushroom Barley Soup

soy-free

• 10 ounces mushrooms , chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1/2 cup barley
• 5 cups water
• 1 tablespoon Vegan Chick’n Bouillon
• 1 teaspoon thyme (or 2 sprigs fresh thyme)
• salt and pepper to taste

The night before: Cut up all the veggies and store together in a container in the fridge.

In the morning: Add all ingredients except salt and pepper to the slow cooker. Cook on low 6 to 8 hours.

Before serving: Taste and add salt and pepper, also add more thyme if needed. Add more water if the soup is thicker than you like.

Yields: 6 servings
Total Prep Time: 15 minutes
Total Cooking Time: 6 to 8 hours