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Categories:Viewed: 104 - Published at: 5 years ago
Ingredients
- 6 cups water
- 1 lb barley, whole grain (not pearled)
- 3 lbs tomatoes, canned, chopped
- 1 onion, large, chopped
- 4 garlic cloves, crushed
- 2 tablespoons cajun seasoning, blended
Method
- To a crock-pot (slow cooker) on high setting, add 6 cups of boiling Water.
- (We heat the water in a microwave oven, 2 cups at a time, and add it to the crock- pot.)
- Check Barley carefully, discarding any extraneous matter.
- Rinse and add Barley to crock-pot.
- Cover.
- When Barley has swollen and is beginning to soften, add washed, peeled, chopped Onion and cleaned, crushed Garlic cloves.
- (To save time, a microwave oven may be used to heat Onion and Garlic pieces, with Tomato pieces, until Onion becomes nearly translucent, before adding to crock-pot.)
- If using fresh Tomatoes, wash and chop them.
- Add to crock-pot.
- (See time saving suggestion in previous paragraph.)
- If using canned whole, peeled Tomatoes, cut into pieces before adding to crock-pot.
- Try adding one tablespoon blended Cajun Seasoning.
- Stir, cover, and continue to heat on high setting.
- Taste and add another tablespoon Cajun Seasoning, if desired.
- When Barley and Onions are soft, the soup is ready.
- Goes great with a large tossed salad.
