Healthy, easy, and filling soups are the best next to a sandwich or during colder days. This soup fulfills all of that.
Swap the barley for orzo or use quinoa instead. If you make it with quinoa then rinse before cooking otherwise it’ll have a bitter taste.
Combine all ingredients into slow cooker except kale. Stir well to combine and cook for 3-4 hrs on HIGH or 6-8 hrs on LOW.
One hour before completion, add salt, pepper, and kale. Allow kale to wilt.
Note: remove bay leaves before adding kale.
Serve while hot. Sprinkle Parmesan cheese on top if desired.