- 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
- ½ 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
- ¼ cup (50 ml) dark miso
- ½ cup (125 ml) finely chopped fresh parsley
- Freshly grated Parmesan cheese (optional)
- In a skillet, heat oil over medium heat for 30 seconds. Add carrots, celery and onions; cook, stirring, until carrots are softened, about 7 minutes. Add thyme and peppercorns; cook, stirring, for 1 minute. Add barley and toss to coat. Add stock and bring to a boil. Transfer to slow cooker stoneware.
- Cover and cook on Low for 8 hours or on High for 4 hours, until barley is tender. Add green beans and miso. Cover and cook on High until beans are tender, about 15 minutes. Stir in parsley.
- Ladle into bowls and garnish with Parmesan (if using). VARIATION
- VARIATION