Slow Cooker Vegetable Soup

It really doesn’t get easier than Slow Cooker Vegetable Soup, right? Throw everything in the crockpot, set for 8 hours and dinner is ready when you get home. A healthy, satisfying dinner! And the house smells sooooo good!

Slow cooker vegetable soup in a large bowl

I’ve included barley in this recipe too for the bigger appetites in the family. And if your carnivores want more, pick up a rotisserie chicken on the way home to add more and stretch this recipe for an extra day. Best thing about this dish is that you can include any leftover veggies you happen to have in the fridge. In this day of rising food prices, we’ve got to make the most of our produce.

A spoonful of slow cooker vegetable soup

 

I’ve been chopping and freezing leftover veggies and storing them in the freezer for something just like this. You can even prep your veggies the night before so that it’s just a matter of tossing everything in the pot before heading out the door in the morning.

Slow Cooker Vegetable Soup

Throw everything in the crockpot, set for 8 hours and dinner is ready when you get home. A healthy, satisfying dinner! And the house smells sooooo good!
Cook Time: 8 hours
Total Time: 8 hours
Course: Soup
Cuisine: Canadian
Keyword: soup, vegetable soup
Servings: 8
Calories: 167kcal
Author: Robyn Gleason

Ingredients

  • 3 cloves garlic, minced
  • 2 bay leaves
  • 3 carrots, sliced thinly
  • 2 stalks celery, chopped
  • 2 cups frozen green beans
  • 1 cup pearl barley
  • 1 tsp smoked paprika
  • 1 tbsp fresh oregano (1 tsp if using dried)
  • 1 tbsp fresh thyme (1 tsp if using dried)
  • 14 ounce can of diced tomatoes, (fire-roasted would be nice too)
  • 8 cups low sodium, organic vegetable broth
  • 1 cup fresh parsley, chopped
  • 2 cups fresh baby spinach

Instructions

  • Combine all ingredients except parsley and spinach in the slow cooker, stirring to combine. Set for 8 hours on low.
  • Remove bay leaves and add fresh parsley.
  • Place a small handful of spinach on the bottom of each bowl, top with soup and serve.

Notes

Rice or pasta would work well instead of barley.

Nutrition

Calories: 167kcal | Carbohydrates: 37g | Protein: 5g | Fat: 1g | Sodium: 989mg | Potassium: 844mg | Fiber: 8g | Sugar: 10g | Vitamin A: 7860IU | Vitamin C: 48.3mg | Calcium: 84mg | Iron: 2.7mg
Tried this recipe?Let us know how it was!

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Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Soup Recipes from Barrie Hill Farms

Vegetarian Butternut Squash Soup

Asparagus Soup Recipe with Spinach and Garlic

Sweet Corn Soup

 

A calendar showing when crops are available at Barrie Hills Farm.

Mixed Berry Crisp

Mixed Berry Crisp is very light and super easy to make. So even if you’re not very experienced in the baking department you’re going to love it.

Crispy mixed berry in a fry pan

Mixed Berry Crisp

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Keyword: blueberries
Servings: 8 persons
Calories: 193kcal

Ingredients

  • 6 cups of mixed berries (raspberries, blueberries, strawberries, blackberries)
  • ½ tsp cinnamon
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • zest of ½ lemon and juice
  • ¼ cup tapioca

Topping

  • ½ cup walnuts
  • 1 cup almond meal
  • ¼ cup tapioca
  • ¼ maple syrup
  • 1 tsp cinnamon
  • ¼ tsp sea salt
  • ¼ cup butter, slightly softened
  • 2 tsp vanilla extract

Instructions

  • Preheat oven to 350 F. Spray your baking dish or individual ramekins
  • Clean and cut your strawberries. Add all ingredients to bowl except tapioca and mix very gently. Sprinkle tapioca over mixture and mix gently again. Pour mixture into baking dish or individual ramekins.

Topping

  • Mix all ingredients in a large bowl and combine. Use fork to mix in butter well.
  • Sprinkle topping over the berry mixture, covering completely. Bake for 35-40 minutes until bubbly. (If you’ve filled it to the brim, place your baking dishes on a baking sheet to avoid spillage in your oven)
  • Let cool for 10 minutes and serve with whipped coconut milk.

Nutrition

Calories: 193kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Sodium: 74mg | Potassium: 54mg | Fiber: 2g | Sugar: 7g | Calcium: 52mg | Iron: 0.9mg
Tried this recipe?Let us know how it was!

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Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Berry Recipes from Barrie Hill Farms

Blueberry Pizza

Quinoa Lentil Salad with Blueberries and Toasted Pecans

 

A calendar showing when crops are available at Barrie Hills Farm.

Autumn Salad with Apple and Smoked Salmon

An Autumn Salad with Apple and Smoked Salmon may sound a little quirky but throw some grapes in there and you’ve got a taste explosion in your mouth! 

 

I have to admit that some folks will likely balk at the combination of ingredients in this salad but trust me, it works!  I wanted to create a salad with the colors of Fall and something a little quirky – and I think this is it.  Aren’t you tired of eating the same old things?  You’ve got to give your taste buds a jolt now and then – it’s good for you!

When you look at the list of ingredients you’ll have to agree that each item complements the other.  After all, salmon goes with apples – right?  Grapes go with apples – right?  Grapes baked on salmon is fantastic – trust me – it is!  So why not combine them all for a taste explosion in your mouth!

I was out at Barrie Hill Farms last weekend and picked up these delicious Mutsu apples.  They are perfect for salads because they have a fresh, crisp, sharp taste that works well in thin slices.  They’re great to eat just as is, too.  They had a beautiful selection and I wanted to bring home bushels to drop off to friends and family to make apple pies.  I really need to learn how to bake!

Apples in a basket picked from Barrie Hill Farms

They had some great decorating ideas for Thanksgiving this weekend as well!  Because Canadian Thanksgiving falls before Halloween, we often use pumpkins on our tablescapes.

Thanksgiving decorating ideas

As always, the dill and chives in this salad really pack a punch and the toasted pumpkin seeds add some crunch along with the celery.  The dressing is very simple and I would recommend doubling up on it because I think you’ll like it on garden salads as well.

I thought the radicchio added some richness in color and flavor and you’ll want to toss in the leaves from the celery as well because they’re full of good nutrients.

I used globe grapes because they have that nice round shape and make a better presentation.  Besides, they’re super juicy right now and delicious! I even tossed a little feta cheese on it when I made it again the next day.

Autumn salad with apple and smoked salmon in a bowl

 

 

Autumn Salad with Apple and Smoked Salmon

Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: Canadian
Keyword: apple salad, smoked salmon
Servings: 4 people
Calories: 157kcal

Ingredients

  • 2 cups fresh greens, rinsed and dried
  • 1 cup radicchio leaves, rinsed and dried
  • 1 mutsu apple (or your choice), cored, thinly sliced
  • 1 cup of grapes, washed and cut in half
  • 6 oz smoked salmon, cut into bite sized pieces
  • 1 stalk of celery, diced
  • toasted sunflower seeds
  • 2 ounces of crumbled feta cheese (optional)

Dressing

  • 5 tbsp grapeseed oil
  • 2 tbsp white wine vinegar
  • 1/2 tsp Dijon mustard
  • 1/4 tsp raw honey
  • salt and pepper to taste
  • 1 tbsp of chopped chives and dill

Instructions

  • Simply mix ingredients together for salad, tossing gently.

Dressing

  • Mix all ingredients together, except fresh herbs. Stir well and add herbs just before serving.

Nutrition

Calories: 157kcal | Fat: 17g | Saturated Fat: 1g | Sodium: 7mg
Tried this recipe?Let us know how it was!

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Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Apple Recipes from Barrie Hill Farms

Autumn Kale Apple and Quinoa Salad

Goat Cheese Bruschetta with Honey Crisp Apple

Oven Roast Chicken Breast with Apples and Grapes

A calendar showing when crops are available at Barrie Hills Farm.

Quick Pickled Asparagus

Quick Pickled Asparagus is the best way to make the most of the short asparagus season!  This easy recipe is gluten-free, grain-free, vegan and paleo.

Asparagus soaked in water in a large jar

I picked up this beautiful asparagus from Barrie Hill Farms.  Have you ever seen purple asparagus?  It was new to me and now I have to find something very special to create with it!  If you have any ideas, I’d love to hear it.  I think a unique veggie like this deserves something special, don’t you?

Asparagus stacked on a table

I loved this recipe I found at Gourmande in the Kitchen.  A beautiful and very inspirational blog that you’ll want to be sure to visit.  I followed the directions to the letter but now that I’m developing a little confidence in the pickling field, I’ll definitely be putting my own spin on things in the future.  If you’ve never done this before, no worries – it couldn’t be simpler!

Asparagus soaked in water in a jar

This recipe is Gluten-free, Grain-free, Vegetarian, Vegan (omit honey), and Paleo.  Do you do a lot of preserving? I’d love to hear your secrets in the comments below!

Quick Pickled Asparagus

Prep Time: 30 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: Canadian
Keyword: pickled asparagus
Calories: 126kcal
Author: Adapted from Gourmande in the Kitchen

Ingredients

  • 1 pound asparagus, bottoms trimmed and cut to fit jars
  • 2 cups filtered water
  • 2 cups apple cider vinegar
  • 2 tbsp raw honey (optional)
  • 4-6 sprigs of fresh tarragon
  • 4 garlic cloves , thinly sliced
  • 4 small bay leaves
  • 2 tsp sea salt
  • 1 tsp peppercorns
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds

Instructions

  • Prepare jars: Clean, 4 12 oz glass jars with screw on lids (you may need more or less depending on the shape of your particular jars so prepare more than you need) by boiling in water, or run through sanitize cycle of the dishwasher.
  • Blanch asparagus: Bring 2 to 3 inches of water to a boil in a large sauté pan and add cut asparagus s to water for one minute. Pour into a colander and rinse under cold water or place in an ice bath to stop the cooking. Drain and set aside.
  • Make pickling brine: Combine water, vinegar and remaining ingredients in a saucepan and bring to a boil.
  • Meanwhile asparagus tightly into clean jars. There should be enough for 4 medium jars or more smaller jars.
  • Pour warm pickling brine to cover asparagus distributing the spices and herbs evenly between the jars leaving about ½ an inch space at the top. Wipe rims and screw on lids.
  • Let cool on counter until cool to the touch. Place in refrigerator and allow flavors to develop for at least 24 hours before opening (preferably 3 days for best flavor).
  • Keeps well chilled for about one month.

Nutrition

Calories: 126kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Sodium: 4701mg | Potassium: 407mg | Fiber: 1g | Sugar: 2g | Calcium: 81mg | Iron: 1.9mg
Tried this recipe?Let us know how it was!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Asparagus Recipes from Barrie Hill Farms

Shaved Asparagus Salad

Lemon Butter Asparagus Appetizer

Asparagus Salsa

Asparagus Tomato Salad with Feta

A calendar showing when crops are available at Barrie Hills Farm.