Vegetable Barley Soup (Slow Cooker, Crockpot)

Dump & go! This Slow Cooker Vegetable Barley Soup recipe couldn't be easier. Just throw everything in the crockpot and walk away! Healthy, delicious and packed with nutrients.

This slow cooker vegetable barley soup saved me on more than one occasion. I've lost count of how many times we've sat on the sidelines of my son's soccer game on windy, blustery days. We barely noticed the weather while the game is on - cheering and living vicariously through every kick, pass and tackle will do that. But once we're on our way home, all I can think of is a hot bowl of soup.

Truth be told, any of our favorite soup recipes would do. My son would vote for his favorite Pesto Turkey Tortellini Soup and my husband would opt for something like my Chicken and Rice Soup (Instant Pot).

But there is something really appealing about throwing all of the ingredients into a crockpot before the game and coming home to a piping hot, ALREADY COOKED batch of soup. Just serve and eat!

And as an extra bonus, this soup ranks high on the nutrition scale. It's high in fiber and is plant based, not to mention packed with flavor thanks to the vegetables, herbs and spices.

Ingredients for this vegetable barley soup recipe:

• PEARL BARLEY: Pearl barley can be found in most well-stocked grocery stores or online. If using quick cooking barley, cook it separately, then add at the end. See the Frequently Asked Questions section below for further explanation.
• BROTH: To control the sodium, I used low sodium vegetable broth in combination with water. I promise that the taste doesn't suffer!
• SWEET POTATO: I used a red-skinned (orange flesh) sweet potato, which is sometimes labeled as red-skinned yam at the grocery store. Peel and cut it into ¾-inch pieces. Hello, Vitamin C and beta carotene!
• FROZEN GREEN BEANS: Why frozen? They don't become overcooked in the crockpot.
• OTHER VEGETABLES: A standard mirepoix combination - onion, carrots and celery.
• SEASONING: Fresh garlic cloves, paprika, dried thyme, dried oregano, salt and pepper.
• CANNED TOMATOES: Use one (14 ounce) can of petite diced tomatoes, including the liquid.

Tools you need:

SLOW COOKER: There are plenty of crockpots available in the stores and online. I like to use a digital programmable crockpot, like this one. The 8-quart capacity means you can make plenty of soup!

See recipe card below for full ingredients list & recipe directions.

How to make crockpot vegetable soup:

You have to love when recipe instructions are only three steps long! Making vegetable soup in a crockpot is truly one of the easiest recipes you'll ever prepare. There is a bit of chopping, but from there it's all hands-off prep time.

PREP THE VEGGIES: Start by chopping the onion, carrots, celery and sweet potato, and mincing the garlic.

COMBINE AND COOK: Dump everything (except for the parsley) into the slow cooker. Vegetables, canned tomatoes, barley, broth and seasoning. Set the slow cooker to LOW (a nice gentle simmer), cover and cook for 8 hours, or until the barley is tender.

GARNISH AND SERVE: Last steps…stir in the parsley, taste for seasoning (and adjust as needed) and serve it up!

What to serve with this vegetable barley soup recipe:

If I'm eating this soup for a light lunch, I'll typically serve it alongside some whole grain crackers and hummus for an added boost of protein.

You could also add beans (still vegan) shredded rotisserie chicken (not vegan) to make a more hearty dinnertime meal for your family.

Soup is meant for dipping. Try a slice of Mushroom Rosemary Olive Oil Bread or Indian Spiced Chickpea Flatbread.

Printable Recipe

This post originally published on January 6, 2016 and updated on October 20, 2022.

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