I continued on this new trend of "Crockpot Wednesday", aka "I don't have time to cook after I get home with two kids and I'm out of leftovers Wednesday". This week I looked in the fridge and pantry and decided "how about a soup with barley and vegetables."
I googled and found this recipe and just used the veggies that I had, which were:
frozen tri color peppers
frozen mixed vegetables (corn, peas, green beans, carrots, lima beans)
tiny bit of butternut squash
I also added the spices and homemade chicken stock, water, and a bouillon cube. As usual, I forgot the salt and it needed it badly.
Night 2 was better (I salted it). And I topped it with crackers and a little feta. We ate the soup for three nights with toasted rye bread and bruschetta topping.
The soup was good, but not awesome. The carrots were crunchy the first night. I think the key to awesome soup is really to saute the onions and garlic first. I didn't do that. If I make it again, I will pre-cook the onions, garlic, and carrots.