Serves ???

(via America’s Test Kitchen: Healthy Slow-Cooker Revolution)



1 tsp extra-virgin olive oil

4 shallots, minced

4 garlic cloves, minced

¼ tsp red pepper flakes

8 cups chicken broth

½ cup pearl barley

2 (2-inch) strips lemon zest

Salt and pepper

8 oz thin asparagus, trimmed and cut on bias into 1-inch lengths

1 yellow summer squash, quartered lengthwise and sliced 1cm thick

2 oz (2 cups) baby arugula

¼ cup grated Parmesan cheese


Heat oil in 12” skillet over medium heat until shimmering. Add shallots and cook until softened and lightly browned, about 5 minutes.


Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds; transfer to slow cooker.


Stir in broth, barley, lemon zest, and ¾ tsp salt. Cover and cook until barley is tender, 4 to 6 hours on low or 3 to 5 hours on high.


Stir asparagus and squash into soup, cover, and cook on high until tender, 20 to 30 minutes. Stir in arugula and let sit until slightly wilted, about 3 minutes. Season with salt and pepper to taste.


Sprinkle individual portions with Parmesan before serving.