Vegetable Barley Soup Recipe (Slow Cooker)

Vegetable barley soup in a white bowl, sitting on a white plate.

4.63 from 108 votes

Vegetable Barley Soup Recipe (Slow Cooker)

This Slow Cooker Vegetable Barley Soup recipe (vegan) couldn’t be easier. Just throw everything in the crockpot and walk away! Healthy, delicious and packed with nutrients.

Prep Time10

Cook Time8

Total Time8 10

Course: Soups

Cuisine: American

Keyword: Clean Eating, Healthy Dinners, Vegan, Vegetarian

Servings: Cups

Calories: 164.7kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 yellow onion chopped
2 carrots cut into ½-circles
2 stalks celery chopped
1 medium sweet potato peeled and cut into ¾-inch pieces
4 garlic cloves minced
1 ½ cups frozen green beans
¾ cup pearl barley
1 teaspoon paprika
1 teaspoon dried oregano
¾ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground pepper
1 14 ounce can petite diced tomatoes
6 cups low sodium vegetable broth
2 cups water
¼ 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

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition