Sometime you think things will be easy peasy pumpkin squeezy and they’re just not.
Like understanding football.
And putting air in your tires.
And returning a computer charger you bought on eBay.
And not burning garlic.
I may not have know who was playing in the Super Bowl or what the hell to do when I have low tire pressure, but I do know how to make an easy dinner.
Correct me if I’m wrong, but isn’t there nothing worse than thinking a recipe will be easy only to find that it takes you half the afternoon to make? Prep time seven minutes…more like seven HOURS.
The only thing worse than difficult recipes that appear to be quick and easy are tasty-looking recipes that taste like dirty socks. I hereby solemnly swear that this crockpot soup is not only incredibly simple to make, but it also tastes like a big bowl of comforting deliciousness. Simply chop your veggies, measure out your broth and grains, and cook her up in the crockpot! Consider dinner done.
I added some little lentils for a protein boost, but you could get away with leaving them out if you’re not a legume lover.
So if you don’t know what first down means and that little low tire pressure signal makes you want to curl up in a ball and cry, have no fear. Life will go on. Just swan-dive into this soup and I promise everything else will fall into place.
- 6 cups vegetable broth
- 1 cup water
- 3 large carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- ¾ cup pearled barley
- ¼ cup brown or green lentils
- 16 oz button mushrooms, chopped
- 2 bay leaves
- 1 tsp thyme
- 1¼ tsp salt (or to taste)
- Freshly ground black pepper
- Place all ingredients in a crockpot. Cook on high for about 3 hours, or until grains are cooked through and vegetables are tender. Season with salt and pepper to taste.