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. 164 calories and 4 Weight Watchers SP
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!
What kind of vegetables are in a vegetable barley soup?
The beauty of a crockpot vegetable soup like this is that you can throw almost any vegetable into the mix, substituting your favorites for any of the ingredients listed. Use what’s already in your fridge or freezer – frozen vegetables are great for slow cooker soups – so that you don’t have to make a separate trip to the store. I used sweet potato, carrots, onion, frozen green beans, celery and canned tomatoes, along with a scoop of pearl barley. If some of those ingredients don’t float your boat, feel free to make substitutions.
If I’m eating this 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, shredded rotisserie chicken or sautéed beef to make a more hearty dinnertime meal for your family.
Does vegetable barley soup freeze well?
This recipes makes a ton of soup (11 cups), which makes it ideal for eating then freezing. Meals for days!
Allow the soup to cool, then transfer it to freezer safe containers, such as these glass ones (affiliate link). Freeze the soup for up to 3 months.
When ready to eat, defrost the soup in the refrigerator, then gently reheat it on the stove or in the microwave.
Other healthy vegetarian recipes:
Vegetable Curry Quinoa Bowls {Cookin’ Canuck}
Whole Wheat Gnocchi with Roasted Red Pepper Sauce {Cookin’ Canuck}
Easy Vegetable Soft Tacos {Cookin’ Canuck}
Healthy Veggie Rolls {Little Broken}
Vegan Jambalaya {Simple Vegan Blog}
Slow Cooker Vegetable Barley Soup Recipe
Ingredients
- 1 yellow onion chopped
- 2 carrots cut into 1/2-circles
- 2 stalks celery chopped
- 1 medium sweet potato peeled and cut into 3/4-inch pieces
- 4 garlic cloves minced
- 1 1/2 cups frozen green beans
- 3/4 cup pearl barley
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 14 ounce can petite diced tomatoes
- 6 cups low sodium vegetable broth
- 2 cups water
- 1/4 cup minced flat-leaf parsley
Instructions
- Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker.
- Cook on LOW until the barley is tender, about 8 hours.
- Stir in the parsley. Serve.
Video
Notes
Nutrition
This post originally published on January 6, 2016 and updated on January 27, 2020.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
DessertForTwo says
I’m so into your soup recipes these days! I made your Tortellini Italian soup and it was awesome! This one is next because I love barley!
Kacey @ The Cookie Writer says
I love soup and salad, but soup always has a special place in my heart. And this one would not last at all here! I wish I had some right now (though our temperatures are surprisingly better today.) Also, I have come to realize I LOVE barley!
Kim Taylor says
Oh, I am definitely making sometime this week. I’ll be sure to let you know how it goes.
Kimberly @ The Daring Gourmet says
So healthy and hearty! I love barley, it adds such a wonderful flavor to soups!
Sita says
Wild rice makes an excellent barley substitute for those who are gluten free or just want a variation.
Amanda | The Chunky Chef says
I love barley soup, so I’ll definitely have to give this a try!!
Liz says
Thank you Dara for the nice recipe.
Pamela Whitelaw says
This hearty soup looks oh so perfect for a cold Winter’s day. I love barley.
Becky Hardin | The Cookie Rookie says
BEAUTIFUL! I’m all about the soups right now. Looks delicious.
Erin @ Dinners, Dishes, and Desserts says
What a delicious soup! Packed with so much goodness! I love a bowl of soup with a salad for quick lunches.
Kimberly Ann @ Bake Love Give says
These photos are stunning! I could totally go for a bowl of this on these cold winter nights.
Lauren says
If wanted to add shredded chicken, when should i add it?
Dara says
Hi Lauren, since the chicken will already be cooked and you don’t want it to dry out, I would add it in the last 30-60 minutes so that it heats up to the temperature of the soup. You’ll likely need to add more liquid at the beginning to account for the extra ingredients. I hope you enjoy it!
Rochelle says
I only have quick cook barley. Should I add it with everything else or wait? I was thinking about an hour before , but I wasn’t sure if the barley would get mushy.
Jeanne says
I can’t have barley because of a glutenallergy. Can I use something else instead?
KB says
Buckwheat groats can be a gluten-free barley substitute. Or you can use rice or wild rice instead as previously suggested.
Inci @ Bella's Apron says
This is a great recipe! I made the same version with butternut squash instead of sweet potato. Thank you!
mom2many says
This recipe gets all the stars from me because it convinced my family that barley is delicious! My 7 and 10 year olds actually went back for second helpings. When it comes to vegetable soups, that’s a family miracle.
Rachel says
All I have is the 10 minute Barley from Trader Joe’s…can I use that? At what point should I add it?
Dara says
Hi Rachel, I love those quick grains from Trader Joe’s! I haven’t cooked them in a slow cooker, so am not sure how long it would take. I’d imagine that a couple of hours before the end of cooking would do the trick. Alternatively, you could just cook the 10-minute barley separately and stir it into the soup at the end.
Anna says
This looks delicious. Unfortunately, my slow cooker only cooks on high. How long would you recommend for this?
Margaret J says
I made this soup today and like it, but my 6-quart slow-cooker heated it much too quickly: at the 5-hour point I checked it, and the soup was simmering, the barley was starting to fall apart, and the vegetables were over-cooked for my taste. Next time I’ll make it in my ancient 4-quart model, which runs at a lower temperature, and either reduce the oregano or use basil instead. Thanks for the recipe!
Jessica Holt says
This is one of my family’s favorite soups. It fills everyone up and gets a good helping of vegetables into my kids. Thank you for another great recipe!
Sara says
If I don’t have 8 hours, can I cook it on high for 4 hours? Or even the stove top?
Dara says
Hi Sara, I haven’t tried it on high in the slow cooker, so am hesitant to give you a time for that. However, you can definitely cook it on the stovetop. It typically takes 45 to 50 minutes for barley to become tender when simmered (after bringing to a boil).
Chantal says
Do I include the juice in the canned tomatoes in the recipe or do I drain it? Please let me know!
I’m making this recipe today! 🙂
– Chantal
Dara says
Hi Chantal, you do indeed include the juices in the can. I hope you enjoy the soup!
Dara says
Hi Amy, bring the mixture to a boil, then reduce the heat to medium-low. The mixture should be simmering, so be sure to check that and adjust the temperature, if needed. The barley should take 50-60 minutes to become tender. The chicken should be sauteed and seasoned with salt and pepper first, then added in at the end. I hope you enjoy it!
Nicole Johnson says
We made this for dinner last night and really enjoyed it. It was so easy to make! Thank you for the recipe.
Kathy says
I made this today and it was easy as promised. I chopped my vegetables last night so I could just dump it in this morning. The soup is very good. I’ll definitely make this again, maybe adding some different vegetables like zucchini. Thanks for this great recipe.
Dara says
That’s great to hear, Kathy! Switching up the veggies is a great idea – I often just use what I have on hand.
Ellen says
Thank you so much for this delicious recipe. I made the soup today and love it. I think next time I will add some beans at the end as you suggested. I’ll definitely make this again!
Gina says
This recipe is perfect. I made it for my elderly grandfather who has difficulty chewing food and is in need of nutrition and fiber. He loved it and he is so picky too. I portioned it and froze several servings for him. I’m making another batch today just for me.
Miranda says
This looks delicious! Do you think it would all freeze well, if I combined all ingredients in a gallon size freezer bag, then thawed and cooked at a later date?
Dara says
Hi Miranda – Honestly, I’ve never tried that. Let me know if you give it a shot.
Renee says
Can I use a stock pot and cook on the stove top?
Dara says
Absolutely! I suggest sauteing the onion, carrot and onion in some olive oil, then adding the garlic and herbs/spices. Add the water, broth and tomatoes, bring to a boil, then add the barley. It will take 45 to 55 minutes for the barley to become tender at a simmer. I suggest adding the green beans in the last 10 minutes so they don’t overcook.
Michelle says
My husband declared “best Barley Soup EVER!”