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!

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 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.

Green Beans With Bacon And Shallots

Cooking with fresh vegetables has to be one of my favorite things to do! I keep this green beans with bacon recipe super simple – just the bare bones!  Sometimes simple is good and with our busy lives, preparing a dish that is not only healthy but also delicious is important. Despite this recipe using the bare bones, once you add a light dressing you will have a tasty side dish that will go with almost any main course.

a bowl of green beans with bacon and shallots

Cooking Green Beans With Bacon

The photography is a little different today – be patient with me please, I’m experimenting!  I promise it will get better.  After talking with my blogger/photographer friend, Anita (check out her amazing Instagram and blog) this week I decided it’s important not to become complacent and to experiment along the way while I develop my style.  I’ll try to be sure the food always looks good even if my props and backgrounds are a little off!

At Barrie Hill Farms, they’ve got beans for miles and miles!  Last year I was inspired to make a Spicy Thai Bean Salad when the beans were in season.  I also managed to sneak some bacon into that dish, ha!  The bacon at the farm is so darn delicious I am always trying to find a way to include it.

Beans on their own may not sound all that appetizing, but when you combine these green beans with bacon, that dish starts to sound a little more exciting! I boil the beans at the same time that I am lightly crisping the bacon on a skillet since the preparation of both do not take that long.  It cuts down on the time and allows me to spend more time eating and enjoying this delicious side dish!

Health Benefits of Green Beans

We often think of green beans going into soups, stews, and casseroles but I think we forget about fresh beans as a healthy additive in the summer.  In addition, green beans are a good source of copper, vitamin B1, chromium, magnesium, calcium, potassium, phosphorus, choline, vitamin A (in the form of carotenoids), niacin, protein, omega-3 fatty acids, iron, vitamin B6 and vitamin E.  Whew!  that’s a lot of nutrients and goodness for you and your growing children!  Besides that, they taste great!

You’ll want to pick up fresh beans while you can because like everything else in certain parts of North America, the growing season is short.  I can’t believe we’re into August already.  Say it isn’t so!  In the meantime, share your fabulous summer creations with me on Instagram.  You know I’m dying to see what goes on your grill!

Green Beans With Bacon And Shallots

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Calories: 142kcal
Author: Robyn Gleason @ Simply Fresh Dinners

Ingredients

  • 2 pounds green beans trimmed
  • 6 slices bacon
  • 2 shallots sliced
  • 2 tbsp cider vinegar
  • 2 tbsp whole grain mustard
  • 2 tbsp olive oil

Instructions

  • Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 3-4 minutes. Drain and immerse in ice bath. Drain and spread out on paper towels to thoroughly dry.
  • Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
  • Discard all but 1 tablespoon of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute and remove.

Dressing:

  • Combine vinegar, mustard, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.

Nutrition

Calories: 142kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 159mg | Potassium: 297mg | Fiber: 3g | Sugar: 4g | Vitamin A: 780IU | Vitamin C: 14.4mg | Calcium: 46mg | Iron: 1.4mg
Tried this recipe?Let us know how it was!

overhead photo of green beans and bacon in a bowl

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 Green Bean Recipes from Barrie Hill Farms

Tomato Basil Salad with Fresh Green Beans

 

When are Green Beans Available at Barrie Hills Farm?A calendar showing when crops are available at Barrie Hills Farm.

 

 

Tomato Basil Salad With Fresh Green Beans

The fresh green beans and tomatoes in this tomato basil salad make it a healthy choice for any season, but in particular, it makes a great salad for the Fall.  The dressing is sweet and simple and tastes delicious with the basil when drizzled over the vegetables. Enjoy this simple and beautiful looking salad for any casual or fine-dining occasion.

tomato basil salad with green beans on a wooden oval shaped plate

A Simple Tomato Basil Salad For Any Occasion

So you may have guessed by now that I’m in love with heirloom tomatoes!  I know I did a similar salad to this a couple weeks ago but when I looked in my fridge and saw more green beans and heirlooms there was just no turning away.  This HAD to be made!

This tomato basil salad is great to make around Thanksgiving because they tomatoes and green beans are fresh for the picking.  I spent time at Barrie Hill Farms a few weeks ago and the green beans look amazing! This salad will make a lovely side dish for Thanksgiving or any occasion.

I picked up a giant basil plant at the farm earlier in the summer and it has been a real joy to use the large, beautiful leaves in so many dishes.  This dish can’t be any simpler – tomatoes, green beans and basil.  The dressing is simple too but if you want to change it up feel free.

Tomato and Basil Salad Tips

When it comes to salads, I can go wild with loads of ingredients and flavours like this Halloumi and Za’atar Fattoush Salad and those are lots of fun to assemble but then I go completely the other way and pare it down to the bare minimum.  When you have farm fresh produce, I think it’s the best way to go.  They don’t need much – their natural taste shines.  The best thing about this salad is it’s bright colours and it will dress up any meal from casual to fine dining.

You don’t want to steam your beans for more than 1-2 minutes in order to retain their nutrients.   They are chock full of Vitamin K, Vitamin C, manganese and fiber just to name a few.   Besides, your kids will enjoy the taste much more if they’re not cooked to death.  Did your mom cook your veggies till they were limp when you were a kid? lol.  Mine did and now I barely steam them for more than a minute!  No saggy, sad veggies on my plate!

tomato basil salad with green beans on a wooden oval shaped plate

Aren’t those salad plates cool?  I got them from GlucksteinHome.  If you’re in Canada you can find them at Home Outfitters or The Bay.  Love them!  Ok, I’m taking a break from heirlooms for awhile and right now my mind is busy with Indian meatballs.  It will be so interesting to see how these turn out!  Can’t wait to share them with you.   Cheers!

Tomato Basil Salad With Fresh Green Beans

This tomato basil salad is a healthy choice for any season.  The dressing is sweet, simple and tastes delicious with the basil when drizzled over the vegetables. 
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 4
Calories: 302kcal
Author: Robyn Gleason @ Simply Fresh Dinners

Ingredients

  • 1 pound green beans (I used yellow as well), washed and trimmed
  • 1 pound tomatoes (I used heirloom but any type will do), halved
  • 1/4 cup fresh basil leaves

Dressing:

  • 1/2 cup olive oil extra virgin
  • 1/4 cup red wine vinegar
  • 1 tsp lemon zest
  • 1 tsp honey

Instructions

  • Blanch the green beans in a pan of boiling water for 1-2 minutes. You want them tender but still crisp. Transfer to a bowl of ice water to stop the cooking process and cool. Pat dry and cut into 2-inch pieces.
  • Combine beans, tomatoes and basil leaves.
  • Combine the dressing ingredients in a small bowl and whisk until combined well. Drizzle over vegetables, toss gently and serve.

Nutrition

Calories: 302kcal | Carbohydrates: 13g | Protein: 3g | Fat: 27g | Saturated Fat: 3g | Sodium: 14mg | Potassium: 508mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1805IU | Vitamin C: 30.3mg | Calcium: 56mg | Iron: 1.7mg
Tried this recipe?Let us know how it was!

close up of tomato basil salad with green beans on a wooden plate

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 Tomato Recipes from Barrie Hill Farms

Bruschetta with Mozzarella, Asparagus and Tomatoes

Easy Homemade Salsa with Asparagus and Tomatoes

 

When are Tomatoes and Beans Available at Barrie Hills Farm?A calendar showing when crops are available at Barrie Hills Farm.