In a slow cooker, combine diced carrots, potatoes, celery, onion, cabbage, green beans, diced tomatoes, pearl barley, dried parsley, dried basil, and Bragg Liquid Aminos.
Add enough Homemade Vegetable Broth or water to cover the vegetables and barley.
Stir to combine.
Cover the slow cooker with the lid and cook on low heat for 6-8 hours, or until the vegetables and barley are tender.
Once the soup is cooked, season with salt and pepper to taste.
Serve the hearty harvest vegetable soup hot, garnished with fresh herbs if desired.
Notes & Wine Advice
Wine Advice:
A light-bodied red wine such as a Pinot Noir or a fruity white wine like a Chardonnay would complement this soup nicely.