Slow Cooker Lentil Barley Soup with Swiss chard | Heather Carey

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 teaspoon each coarse salt and pepper
• 1 large yellow onion, diced
• 4 medium carrots, peeled and diced
• 2 stalks celery, chopped
• 3 large garlic cloves, minced or pressed
• 2 teaspoons ground cumin
• 12 cups low-sodium chicken broth, or vegetable broth
• 2/3 cup pearl barley
• 2/3 cup brown lentils
• 1 14 1/2-ounce can diced tomatoes
• 1 bunch Swiss Chard, coarse stem removed and sliced