Slow cookers are amazing. They are my favorite kitchen appliance of the moment because they let you cook in the time that you have.
My husband devoured four bowls of this soup in two days. It’s an awesome way to use up veggies in your freezer – I hope you enjoy it! I got the Moroccan spice blend at my local Lund’s – you may have to hunt for it but it is so worth it. If you can’t find it, you could do a version with curry powder instead. Have fun!
Slow Cooker Moroccan Vegetable Barley Soup
Vegan // 4-6 servings
Inspired by the Vegan Slow Cooker
5 cups veggie broth
6 cups veggies (I used a combination of frozen corn, frozen broccoli, and fresh carrots)
Garlic powder (use fresh garlic if you have it!)
Ras el hanout (Moroccan spice blend)
2 cups cooked barley
Freshly squeezed lemon
Put all ingredients except the barley in slow cooker 6-8 hours, spice to taste. Add barley for last 30 minutes. Add juice from ¼ of a lemon right before serving.If you enjoyed this post, make sure you subscribe to my RSS feed!