2 tablespoons olive oil
3 stalks of celery, chopped
1 medium yellow onion, chopped
3 cloves of garlic, finely minced
2 large sweet potatoes, peeled and diced
1 1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
8 cups vegetable broth (more as needed)
1 1/2 cups diced Roma tomatoes (about 2-3 tomatoes)
1/2 cup uncooked pearl barley
salt and black pepper (to taste)
1 avocado, peeled, cored and diced (garnish)
1/4 cup shredded carrots (garnish)
2 teaspoons fresh chopped parsley (garnish)
Full recipe from : yummly.com
In a large saute pan, heat the olive oil over medium-high heat. Add the celery and onion and cook until tender, about 8 minutes. Add the garlic and cook for an additional minute. Transfer the veggies to the bowl of your slow cooker.
Also to the slow cooker, add the sweet potatoes, oregano, basil, thyme, vegetable broth, tomatoes, and barley. Season to taste with salt and black pepper. Cook on high for 4-5 hours or until the potatoes are tender.
Serve the sweet potato and celery soup garnished with avocado, carrots and parsley. Enjoy with fresh bread!