Slow Cooker Winter Vegetable Soup
Instructions
First, make the chicken (or vegetable) stock either using stock cubes (follow packet instructions for how many cubes to make 2.5 pints) or canned chicken / vegetable stock. Use a medium sized-pan.
Add the pearl barley and simmer the mixture whilst continuing on with the steps below. Stir occasionally.
Chop up the carrots, leek, parsnip and celery into small cubes. Click on the picture to the right to give you a better idea of the best size to chop the vegetables.
Add wine to another (large) pan and then add the leeks.
Simmer this mixture for about five minutes with the pan covered. Stir a couple of times to prevent the leeks sticking to the bottom of the pan.
Add the remaining chopped vegetables to the large pan. Simmer for another 5 minutes stirring a couple of times.
Pour the stock / pearl barley from the medium pan into the cooking vegetables in the large pan.
Add the tomato puree and bay leaves to complete the soup.
Bring it to the boil then simmer for about 25 minutes stirring occasionally.
Just before serving the soup, toast some bread.
Immediately before serving season the soup with the ground black pepper and chopped parsley.
Serve the soup into four large bowls. Sit back and enjoy!
