Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 3/4 cup pearl barley, rinsed
  • 1 cup dried mixed beans (black, kidney, and great northern), unsoaked
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 8 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 cups fresh kale, chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Sauté the onion, carrots, and celery in olive oil over medium heat in a skillet for 5–7 minutes until the onions are translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant. Transfer the mixture into the slow cooker.
  2. Add the rinsed pearl barley, dried beans, diced tomatoes, tomato paste, vegetable broth, thyme, cumin, bay leaf, salt, and pepper to the slow cooker. Stir well to ensure the tomato paste is fully integrated.
  3. Cover and cook on LOW for 8 hours (or HIGH) until the barley is plump and translucent and the beans are tender.
  4. Remove the bay leaf. Use a potato masher or an immersion blender to pulse the soup 3–4 times to release natural starches for a thicker consistency.
  5. Stir in the chopped kale and lemon juice. Let sit for 5 minutes until the kale is wilted and vibrant green. Garnish with fresh parsley.