Slow Cooker Vegetable Barley Soup

Hi Everyone!  I know I usually make freezer meals, but I have a slow cooker soup for you today.  I've been fighting a cold this week and was in the mood for a vitamin rich soup.

I found the recipe here: http://www.womansday.com/recipefinder/slow-cooker-vegetable-barley-soup-recipe-124100

I almost followed the recipe but substituted a few things.  Here's what I used:

8 sprig(s) fresh thyme

2 turnips, cut into 1/2-inch pieces

2 stalk(s) celery, sliced

2 clove(s) garlic, finely chopped

1 large onion, chopped 

3 medium carrots, cut into 1/2-inch pieces

1/2 cup(s) barley (not quickcooking)

Kosher salt

Pepper

1 small (about 6 cups) bunch Swiss chard, stems discarded, leaves chopped

Shaved Parmesan, for serving

Basically I just substituted carrots for parsnips and turnips for rutabagas.

Directions

1. Tie the thyme together with a piece of thread or butcher's twine. In a 5- to 6-quart slow cooker, combine the turnips, celery, garlic, onion, carrot, thyme, barley, 8 cups water, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. Cook, covered, until the barley is cooked through and the vegetables are tender, 6 to 7 hours on low or 4 to 5 hours on high (if cooking on high, use only 6 cups of water).
3. When the soup has 10 minutes left to cook, remove the thyme. If the slow cooker is on the low setting, turn it to high. Add the chard and cook, covered, until tender, 5 to 7 minutes. Serve with Parmesan, if desired.

Here's a picture of the veges in the slow cooker before I added the water.

Super easy meal!  I think it would be a great meal to make on a weekend and eat all week long for lunches.  It would also be a good meal to make and bring to someone hot out of the slow cooker.