I personally like chunky vegetable soup, but if you don’t want to cube all the vegetables, simply use a food processor fitted with the steel blade to chop them up.
Wholesome Chunky Vegetable Soup
- Cook & Prep: 8 h 40 m
- Serving: 12
Place all cubed vegetables in a slow cooker and let cook on high for about one hour.
Add the broth, plus more water if necessary to cover all the vegetables, along with dill, barley, red lentils, salt, and pepper.
Cover and cook on low for 8-10 hours, until vegetables are tender.
If desired, you can puree at this point.
Add the baked beans about 20 minutes before serving.
This soup reheats and freezes well. It will thicken when refrigerated overnight, so thin it with a little water when reheating.
Chicken broth can be used instead of vegetable broth.
Photography: Daniel Lailah
Styling: Amit Farber