Chicken Vegetable Barley Soup in the Slow Cooker

If you read this blog often, you know that I love to do three things - use the slow cooker, cook in bulk and make soup.  This recipe satisfies all three of my loves.  This recipe can be cut in half or in thirds if you want.  I like to make big batches of food and save it in the freezer for lunches and dinners in the future or to give away some of the soup to the ladies in my office.  This recipe was made using the ingredients from my CSA box, freezer and pantry.  I use organic ingredients here but use whatever you have.  If you are missing some items in this recipe or want to substitue spinach for kale, acorn squash for butternut or turkey for chicken you can go right ahead.  This recipe is more of the ideas contained not strict adherence.

Makes 6 quarts of soup

2 quarts or 8 cups, chicken, turkey, or vegetable stock
1 quart or 4 cups water
28 oz. diced tomatoes
1.5 cups pearl barley
2 cups kale, cut up
2 cups butternut squash, cubed
1 onion, diced
3 large or 6 small carrots, diced
3 stalks celery, diced
2 large or 4 small garlic cloves, minced
2 TBS fresh parsley, minced
1 lb chicken, cooked and cubed (use leftovers or bake some off)
2 Bay leaves
1 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning, dried

Add all of the ingredients to the slow cooker.

Cook on high for 4 hours or on low for 8 hours.

Serve.