Tomato, Barley, and Pecorino Soup

1. 1

   In a medium skillet, cook the onion with the oil over medium heat, stirring occasionally, until tender, but not brown, about 10 minutes.

2. 2

   If the onion starts to color, add 1-2 tablespoons of water and turn down the heat slightly.

3. 3

   Scrape the onions into a large slow cooker.

4. 4

   Add the broth, barley, and tomatoes.

5. 5

   Cover and cook on low for 3 hours, or until the barley is tender.

6. 6

   Add salt and pepper, cheese, and parsley.

7. 7

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.