Crockpot Barley and Vegetable Soup

This Crockpot Barley and Vegetable Soup features hearty barley with a medley of fresh veggies. Perfect for a cozy meal, it’s a simple recipe that blends rich, wholesome flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This soup is a nutritious, hearty meal option that transforms hearty barley with a medley of fresh veggies into a flavorful delight, perfect for a cozy meal. Easy to prepare with slow cooking, it’s packed with fiber, vitamins, and taste. Versatile—serve with bread or alone—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Rinse Barley: Removes excess starch and prevents stickiness.
• Use Fresh Veggies: Adds better flavor and texture.
• Cook on Low: Ensures tender barley and veggies.
• Stir Occasionally: Prevents sticking and ensures even cooking.
• Check Consistency: Should be thick but soupy.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Warm: Maximizes the comforting appeal.
• Thicken if Desired: Mash some veggies if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak herbs to preference.

Yield: 8 servings

Crockpot Barley and Vegetable Soup

Print

Hearty barley vegetable soup, comforting crockpot meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• 1 cup canned diced tomatoes
• 1 cup pearl barley
• 1 large onion
• 1 tsp salt
• 1 tsp thyme
• 2 cloves garlic, minced
• 2 medium carrots
• 2 stalks celery
• 2 tbsp chopped parsley
• 6 cups low-sodium vegetable broth

Instructions

1. Rinse the Barley: Rinse pearl barley under cold water and drain.
2. Prep the Veggies: Slice carrots, chop celery, and dice the onion.
3. Combine Ingredients: Place barley, carrots, celery, onion, and minced garlic in the crockpot. Pour in vegetable broth and add diced tomatoes.
4. Season the Dish: Add thyme and salt, stirring to blend.
5. Set the Slow Cooker: Cover and cook on low for 6-8 hours until barley and veggies are tender.
6. Check Doneness: Ensure the barley is soft and veggies are cooked through.
7. Adjust Consistency: Stir well; if too thin, mash some veggies and simmer uncovered for 10 minutes.
8. Rest the Soup: Let it sit for 10 minutes with the lid off to meld flavors.
9. Prepare Garnish: Rinse and chop fresh parsley.
10. Serve and Enjoy: Sprinkle with chopped parsley and serve warm, savoring this hearty, comforting delight!

Notes

• Rinse barley for texture; use fresh veggies for flavor.
• Stir occasionally to prevent sticking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 55Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 454mgCarbohydrates 13gFiber 2gSugar 3gProtein 1g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Pearl Barley (1 cup): For heartiness.
• Vegetable Broth (6 cups): Low-sodium, for base.
• Carrots (2 medium): Sliced, for sweetness.
• Celery (2 stalks): Chopped, for crunch.
• Onion (1 large): Chopped, for aroma.
• Garlic (2 cloves): Minced, for depth.
• Diced Tomatoes (1 cup): Canned, for richness.
• Thyme (1 tsp): Dried, for warmth.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Parsley (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Barley Swap: Use farro or brown rice.
• Broth Swap: Replace with chicken broth or water.
• Carrot Swap: Use parsnips or omit.
• Celery Swap: Use bell peppers or omit.
• Onion Swap: Use leeks for milder flavor.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Tomato Swap: Use fresh tomatoes or omit.
• Herb Swap: Add rosemary or omit thyme.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

Dish Gallery

Please share this Crockpot Barley and Vegetable Soup with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Crockpot Balsamic Roast Beef