Honestly, I don't even have a real recipe for this stuff. I just dump whatever I want in, & it turns out different every single time. But here's a rundown of what I "sometimes" use. I'd say between 1/2 - 1 1/2 cups of each item. This is TOTALLY a make up the recipe as you go, thing. I think I've made somewhere between 18 & 32 versions of this soup now :)
I've made this soup with & without meat. And you can use meat broth or vegetable broth. So if you're vegetarian or not, this works either way! It can also be made gluten free by substituting with GF grains.
Whole grains are an awesome substitute for meat. They take on the flavor of whatever you add, & the texture is very similar.
The great thing about this soup, is you can use fresh, frozen, or dehydrated beans & veges (or canned if that's your only option). It's a perfect food storage soup.
Fill your pot 1/2 - 3/4 full with water. Add however much you want of any or all of the following. The measurements below are ESTIMATES!
Beef / Chicken / Vege broth or stock (I fill the pot about 1/3-1/2 way)
Tomato sauce or tomato soup (I use about 2 c.)
1/2 lb. ground or shredded meat of choice (I use pasture raised organic)
1/2 c. Barley
1/2 c. Brown Rice
1/2 c. Cracked wheat, Bulgar, or Other Grain
1 - 2 c. corn
1 - 2 c. black beans
1 - 2 c. kidney or red beans
1 c. diced tomatoes
1/2 c. chopped carrots
1/2 c. chopped celery
1 c. chopped potatoes
Sprinkles of parsley, garlic, onion, basil, bay leaf, thyme, rosemary, marjoram, etc...
Fresh ground pepper
Sea or Himalayan Salt
Make sure to add spices & herbs the last 15 minutes of cooking for fullest flavor.
Cook in slow cooker for a few hours... or on low - on the stove top... for about 2 hours.