Slow and Hearty Soup

The title alone grabbed my attention when I first noticed this Slow and Hearty Soup many years ago.  It now has it's own place in my recipe folder and one which I come back to again and again.

Another beauty of this recipe is that you can load the slow cooker the night before, store in the fridge and all you need to do in the morning is turn it on.  I think the flavours also have more time to develop too.

Slow and Hearty Soup with Five Minute Bread

1 x 400g tin whole tomatoes
1 cup brown/green lentils (I use whichever one I have in the pantry)
½ cup pearl barley 
1 carrot, diced
2 sticks of celery, diced
1 brown onion, diced
1 cup cabbage, diced (I use purple cabbage often)
6 cloves garlic, finely diced
450g pork, diced
1 bay leaf
½ teaspoon dried oregano
¼ teaspoon thyme
3 cups chicken stock (homemade if possible)
2-3 cups water
2 tablespoons tomato paste
Ground black pepper to taste

1 tablespoon apple cider vinegar to serve (optional)
Grated parmesan cheese to serve (optional)

Tip the tinned tomatoes in a bowl and break up using your hands.

Place lentils into a small bowl and cover with water.  Remove the pieces which float and then thoroughly rinse and drain.

Add lentils to the slow cooker with all of the other ingredients in the order listed.  Add the crushed tomatoes last.

Just love the colour of that cabbage.

Stir and cook on the high setting for 7 hours.

I always check it at around the 6 hour mark, give it a stir and add a little extra water if needed.  As we like our soup quite thick I never add anymore than two cups.

Remove the bay leaf.

Stir through the apple cider vinegar if using.  

Serve topped with parmesan cheese (optional) and crusty, buttered bread.


  1. I made an almost identical soup last week Kylie! We must have been channelling each other! So good at this time of year, especially for keeping up your immunity. The only difference with mine is that it hard more Asian spices like ginger, turmeric and chilli.

    1. Adding those spices makes it even better for your immunity. I love turmeric. I have one of those stackable steamers which has this lovely yellow tinge as a result of my tumeric use.

  2. That recipe sounds delicious! I love barley. It always has felt like such a healing grain to me. My dad used to make a beef soup with it. Bay leaf makes all the difference in soups, too. Thanks for reminding me. I made beef stew from memory yesterday afternoon, and I forgot to add the bay leaf!

  3. That sounds absolutely delicious. I wish it was cold enough to make soup here.


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