PREP TIME: 15 MINS | COOK TIME: 3 HRS 30 MINS | TOTAL TIME: 3 HRS 45 MINS | SERVINGS: 8
Filling, hearty, and very comforting. This delicious vegetable barley soup is made with fresh ingredients. Combine everything in your slow cooker and set to cook either on high or low. Perfect for all vegetarians, or add a little protein if desired.
Ingredients
1 onion
1 tsp butter
½ c. pearl barley
1 carrot, chopped
2 ribs celery, chopped
1 tsp garlic powder
1 c. frozen corn defrosted
1 tsp Italian seasoning
½ tsp smoked paprika
1 green bell pepper, chopped
2 tbsp balsamic vinegar
14 ½ oz. canned diced tomatoes with juice
1 tbsp Worcestershire sauce
1 large potato, cubed or sweet potato
8 c. beef broth or vegetable broth
2 tbsp fresh parsley, chopped
1 bay leaf
How to make Vegetable Barley Soup
Step 1: In a medium pan, melt the butter. Add the onion and cook for about 2 to 3 minutes until the onion is slightly tender.
Step 2: In a 6-quart slow cooker, place all the ingredients and combine. Set to cook for 7 to 8 hours on low or 3 to 4 hours on high or until the barley is tender.
Step 3: Remove and discard the bay leaf. To taste, season with salt and pepper. Then, stir in the Parmesan cheese and fresh parsley.
Notes:
You can use vegetable broth to make this a vegetarian. Also, swap the Worcestershire sauce with a vegetarian alternative.
Use 2 cups of frozen vegetables in place of fresh vegetables.
If you do not have barley, quinoa, rice, pasta, or lentils tastes just as amazing. Simply adjust the cooking time as needed.
Add a Little Protein:
Before cooking, you can add cooked ground beef.
You can also use other meats. If adding cooked meat, add them in the last hour of cooking.
To stretch this soup even further, feel free to add canned and rinsed lentils, garbanzo beans, or black beans.
NUTRITION FACTS:
Calories: 306, Carbohydrates: 60g, Protein: 16g, Fat: 2g, Saturated Fat: 1g, Sodium: 1104mg, Potassium: 1650mg, Fiber: 12g, Sugar: 6g, Vitamin A: 2868IU, Vitamin C: 41mg, Calcium: 81mg, Iron: 3mg
Ingredients
- 1 onion
- 1 tsp butter
- ½ c. pearl barley
- 1 carrot, chopped
- 2 ribs celery, chopped
- 1 tsp garlic powder
- 1 c. frozen corn defrosted
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- 1 green bell pepper, chopped
- 2 tbsp balsamic vinegar
- 14 ½ oz. canned diced tomatoes with juice
- 1 tbsp Worcestershire sauce
- 1 large potato, cubed or sweet potato
- 8 c. beef broth or vegetable broth
- 2 tbsp fresh parsley, chopped
- 1 bay leaf
Instructions
Step 1: In a medium pan, melt the butter. Add the onion and cook for about 2 to 3 minutes until the onion is slightly tender.
Step 2: In a 6-quart slow cooker, place all the ingredients and combine. Set to cook for 7 to 8 hours on low or 3 to 4 hours on high or until the barley is tender.
Step 3: Remove and discard the bay leaf. To taste, season with salt and pepper. Then, stir in the Parmesan cheese and fresh parsley.
Notes
You can use vegetable broth to make this a vegetarian. Also, swap the Worcestershire sauce with a vegetarian alternative. Use 2 cups of frozen vegetables in place of fresh vegetables. If you do not have barley, quinoa, rice, pasta, or lentils tastes just as amazing. Simply adjust the cooking time as needed. Add a Little Protein: Before cooking, you can add cooked ground beef. You can also use other meats. If adding cooked meat, add them in the last hour of cooking. To stretch this soup even further, feel free to add canned and rinsed lentils, garbanzo beans, or black beans.
