Slow Cooker Vegetable Barley Soup with Carrot Top Pesto
Author: Brian
Recipe type: Soup
- 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
- For the soup: Add the first 4 ingredients to a slow cooker. Set on low for 8 hours.
- About an hour before serving, add the barley.
- Just before serving, season with salt and pepper.
- For the pesto: Combine carrot tops, pumpkin seeds, and cheese into a small food processor. Grind together.
- While continuing to process, slowly add the olive oil.
- After all has been incorporated, season with salt and pepper to taste.
- To serve: Top the soup with the pesto.
- Enjoy!
Recipe by This Cookin' Dad at https://thiscookindad.com/2015/03/slow-cooker-vegetable-barley-soup-with-carrot-top-pesto/
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