Description
This Crockpot Vegetable Barley Soup is a comforting and nourishing meal made with simple ingredients, perfect for lunch or dinner. It’s an effortless way to turn simple ingredients into a hearty, satisfying meal.
Ingredients
- 6 cups vegetable broth
- 1 cup pearl barley
- 1 can diced tomatoes
- 2 medium carrots
- 2 stalks celery
- 1 medium onion
- 2 cloves garlic
- 1 cup green beans
- 1 medium zucchini
- 2 whole bay leaves
- 1 teaspoon dried thyme
- Salt to taste
- Pepper to taste
- 2 cups spinach or kale (optional)
- 1 pinch red pepper flakes (optional)
Instructions
- Dice carrots, celery, onion, and zucchini into roughly ½-inch chunks; mince garlic cloves.
- Pour vegetable broth, diced tomatoes, pearl barley, bay leaves, and dried thyme into the slow cooker.
- Stir gently to combine flavors.
- Cover and set to LOW for 7–8 hours (or HIGH for 3–4).
- Cook until barley and vegetables are tender.
- Discard bay leaves, then season with salt and pepper to taste.
- Ladle into bowls and garnish with parsley or Parmesan. Drizzle extra-virgin olive oil and add red pepper flakes if desired.
Notes
- Use low-sodium broth for better control over salt levels.
- Don’t overcook barley; it should remain chewy.
- Chop all vegetables into uniform pieces for even cooking.
- Add greens like spinach or kale during the final 15 minutes of cooking.
- Season at the end to adjust flavors accurately.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg