Short Description

A hearty, wholesome slow-cooker soup filled with vegetables, tender pearl barley, and aromatic herbs—perfect for nourishing, hands-off cooking.

Why You’ll Love This Recipe

You’ll love this soup because:

Barley adds a chewy yet tender texture and helps make it filling.
It’s packed with vegetables and flavor from herbs and tomatoes without being heavy.
Slow cooking delivers deeply developed flavor with minimal effort.
Easily reheated and ideal for meal prep or cozy dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 yellow onion, chopped
2 carrots, cut into ½-inch circles
2 stalks celery, chopped
1 medium sweet potato, peeled and cut into ¾-inch pieces
4 garlic cloves, minced
1½ cups frozen green beans
¾ cup pearl barley
1 tsp paprika
1 tsp dried oregano
¾ tsp dried thyme
½ tsp salt
½ tsp ground black pepper
1 (14‑oz) can petite diced tomatoes
6 cups low sodium vegetable broth
2 cups water
¼ cup minced flat‑leaf parsley

Directions

In a 6-quart slow cooker, combine all ingredients except parsley: onion, carrots, celery, sweet potato, garlic, green beans, barley, paprika, oregano, thyme, salt, pepper, diced tomatoes, broth, and water.
Cover and cook on LOW for about 8 hours, or until the barley is tender and vegetables are cooked.
Stir in the minced parsley. Taste and adjust seasoning if needed.
Ladle into bowls and serve warm.

Servings And Timing

Servings: About 6–8 bowls (depending on portion size)
Prep Time: ~10–15 minutes for chopping and assembling ingredients
Cook Time: ~8 hours on LOW in a slow cooker
Total Time: About 8 hours and 15 minutes (mostly hands-off)

Variations

Add leafy greens (spinach, kale) in the last 30 minutes of cooking for extra nutrition and color.
Stir in cooked beans (cannellini or chickpeas) near the end for added protein.
Swap sweet potato for white potato or butternut squash if preferred.
Increase herbs for more flavor or add a teaspoon of smoked paprika for depth.
Finish with a squeeze of lemon juice or splash of vinegar just before serving to brighten the soup.

Storage/Reheating

Refrigerate cooled soup in an airtight container for up to 4 days.
Reheat gently on the stove over medium heat until warmed through, stirring occasionally.
You can also microwave individual servings, stirring halfway through.
Soup may thicken over time; add a splash of water or broth when reheating to adjust consistency.

FAQs

What Is Pearl Barley?

Pearl barley is a pearled form of barley (outer husk removed), which cooks faster and absorbs flavors well—ideal for hearty soups.

Can I Use Quick-Cooking Barley?

Yes. If using quick-cooking or hulled barley, reduce cooking time to around 4–6 hours on LOW, and check for tenderness.

Can I Use Other Vegetables?

Absolutely. Zucchini, bell peppers, mushrooms, or peas can be added; add softer vegetables toward the end to prevent overcooking.

Is It Vegan?

Yes—it’s naturally vegan when using vegetable broth and omitting meat or dairy toppings.

Can I Substitute Broth With Water?

You can use water, but the flavor will be milder. Consider adding extra herbs or a vegetable bouillon cube to boost taste.

How Thick Will The Soup Be?

Barley gradually releases starch while cooking, thickening the soup. If it becomes too thick, simply stir in a bit more water or broth.

Can I Cook It On HIGH Instead?

Yes. On HIGH, cook for 4–5 hours—check the barley for tenderness before end time.

Should I Add Parsley Earlier?

Parsley added at the end preserves its bright flavor and color. Adding it too early can cause flavor loss and darkening.

Can I Freeze This Soup?

Yes—freeze portions in airtight containers for up to 3 months. Thaw overnight in refrigerator, then reheat gently, adding water or broth if needed.

Conclusion

This slow-cooker Vegetable Barley Soup is comforting, nutritious, and effortless—ideal for busy days or cozy evenings. With nourishing veggies, tender barley, and aromatic herbs, it’s a satisfying meal you can prep early and enjoy warm whenever you’re ready.

Ezabella