Description
A cozy and hearty slow cooker soup packed with tender pearl barley, mixed vegetables, and aromatic herbs in a savory tomato-vegetable broth—perfect for hands-off cooking.
Ingredients
1 yellow onion, chopped
2 carrots, sliced
2 celery stalks, chopped
1 medium sweet potato, peeled and cubed
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
Instructions
- Add onion, carrots, celery, sweet potato, garlic, green beans, barley, spices, diced tomatoes, broth, and water to a 6-quart slow cooker.
- Cover and cook on LOW for about 8 hours, or until barley and vegetables are tender.
- Stir in parsley and adjust seasoning to taste.
- Serve warm, with optional crusty bread.
Notes
- Add leafy greens or beans in the last 30 minutes for more nutrition.
- Soup thickens as it sits—add broth or water when reheating.
- Finish with lemon juice or vinegar for brightness.
- Freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
