Tomato, Barley, and Pecorino Soup

• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 6 cups vegetable broth
• 1 cup pearl barley, rinsed and picked over
• 2 medium tomatoes, peeled, seeded, and finely chopped
• salt
• fresh ground pepper
• 1 cup pecorino romano cheese, diced
• 2 tablespoons fresh parsley, finely chopped

1. In a medium skillet, cook the onion with the oil over medium heat, stirring occasionally, until tender, but not brown, about 10 minutes.
2. If the onion starts to color, add 1-2 tablespoons of water and turn down the heat slightly.
3. Scrape the onions into a large slow cooker.
4. Add the broth, barley, and tomatoes.
5. Cover and cook on low for 3 hours, or until the barley is tender.
6. Add salt and pepper, cheese, and parsley.
7. Serve hot.

onion, olive oil, vegetable broth, pearl barley, tomatoes, salt, fresh ground pepper, pecorino romano cheese, fresh parsley

Taken from www.food.com/recipe/tomato-barley-and-pecorino-soup-445335 (may not work)