ingredients

2      large leeks (white and light green parts only), cleaned and thinly sliced
1    pound   diced butternut squash
1/2   pound   parsnips, peeled and diced
1/2   pound   carrots, sliced
2/3   cup   barley
2      cloves garlic, sliced
1    box (32 oz)  vegetable broth
1    can (14.5 oz)  petite-cut diced tomatoes
1    teaspoon   fresh thyme, chopped
1    box (10 oz)  frozen corn, thawed
1/2   cup   heavy cream
1/4   cup   chopped parsley
3/4   teaspoon   salt
1/4   teaspoon   black pepper
1/8   teaspoon   cayenne pepper
directions
Combine leeks, squash, parsnips, carrots, barley and garlic in slow cooker. Stir in broth, 4 cups water, tomatoes and thyme. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Stir in corn, heavy cream, parsley, salt, black pepper and cayenne. Let sit until corn is heated through.
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 309, Fat, total (g) 8, chol. (mg) 27, sat. fat (g) 5, carb. (g) 56, fiber (g) 10, pro. (g) 7, sodium (mg) 1132, Percent Daily Values are based on a 2,000 calorie diet