Miso-Spiked Vegetable Soup with Barley

Ingredients

• 1 tbsp (15 ml) olive oil
• 4 carrots
• peeled and diced
• 4 stalks celery
• diced
• 2 onions
• finely chopped
• 1 tsp (5 ml) dried thyme
• 1/2 tsp (2 ml) cracked black peppercorns
• 1 cup (250 ml) barley (see tip)
• rinsed and drained
• 7 cups (1.75L ) vegetable or chicken stock (store-bought or see recipes)
• 2 cups (500 ml) sliced green beans
• 1/4 cup (50 ml) dark miso
• 1/2 cup (125 ml) finely chopped fresh parsley
• Freshly grated Parmesan cheese (optional)

Instructions

1. In a skillet, heat oil over medium heat for 30 seconds.
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 slow cooker stoneware.
7. Cover and cook on Low for 8 hours or on High for 4 hours, until barley is tender.
8. Add green beans and miso.
9. Cover and cook on High until beans are tender, about 15 minutes.
10. Stir in parsley.
11. Ladle into bowls and garnish with Parmesan (if using).
12. VARIATION
13. Miso-Spiked Vegetable Soup with Wheat Berries
14. Substitute an equal quantity of wheat, spelt or Kamut berries for the barley.
15. MAKE AHEAD
16. Complete Step Cover and refrigerate for up to 2 days.
17. When youre ready to cook, continue with the recipe.