6 c. vegetable broth (we used chicken broth b/c that's all I have)
2 carrots, chopped
2 large onions, chopped
3 ribs celery, chopped (whatever does "ribs" mean?)
2 garlic cloves, minced
1 small zucchini, cubed
1/2 c. dry barley
1 can chickpeas, drained
1 T. parsley
1/2 t. dried thyme
1 t. dried oregano
28 oz. can crushed Italian tomatoes
1 t. salt
1/4 t. pepper
grated cheese
1. Combine all ingredients except cheese in slow cooker.
2. Cover. Cook on low 6-8 hours, or until vegetables are tender.
3. Sprinkle with cheese.
e-notes: We have done this twice and really enjoy it. I think I do 2 zucchinis just because. I also add dry noodles because my kids are much more apt to eat anything if there is a hint of noodles in it. About an hour before eating (at like 5 hours), I add a 1/2 cup of dry macaroni noodles. Yum.
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