Slow Cooker Vegetable Barley Soup with Carrot Top Pesto
Author: 
Recipe type: Soup
 
Ingredients
  • Soup:
  • 1-28 oz can whole, peeled tomatoes, hand crushed
  • 4 cups vegetable stock
  • 4 cups water
  • 1-16 oz. package frozen mixed vegetables
  • ½ cup pearl barley
  • salt and pepper to taste
  • Pesto:
  • 2 cups fresh carrot tops
  • ½ cup roasted, salted pumpkin seeds
  • ½ cup grated parmigiano-regiano
  • ⅔ cup olive oil
  • salt and pepper to taste
Instructions
  1. For the soup: Add the first 4 ingredients to a slow cooker. Set on low for 8 hours.
  2. About an hour before serving, add the barley.
  3. Just before serving, season with salt and pepper.
  4. For the pesto: Combine carrot tops, pumpkin seeds, and cheese into a small food processor. Grind together.
  5. While continuing to process, slowly add the olive oil.
  6. After all has been incorporated, season with salt and pepper to taste.
  7. To serve: Top the soup with the pesto.
  8. Enjoy!
Recipe by This Cookin' Dad at http://thiscookindad.com/2015/03/slow-cooker-vegetable-barley-soup-with-carrot-top-pesto/