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Crockpot Vegetable Soup with Barley

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Soups
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • Base Ingredients:
  • 1 ½ cups chopped carrots
  • 1 ½ cups chopped celery
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 cup chopped green beans (fresh or frozen)
  • 1 (14.5 oz / 400 g) can diced tomatoes with juices
  • 6 cups vegetable broth (low-sodium preferred)
  • 1 cup pearl barley, rinsed
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Optional Add-ins:
  • 1 cup chopped spinach or kale (added near the end)
  • 1 tbsp tomato paste (for extra depth)
  • A squeeze of lemon juice before serving (for brightness)

Instructions
 

  • Prepare vegetables: Wash, peel, and chop all vegetables as needed. Rinse pearl barley well under cold water.
  • Layer in crockpot: Add carrots, celery, onion, garlic, zucchini, green beans, diced tomatoes, barley, herbs, bay leaf, salt, and pepper into the crockpot.
  • Add broth: Pour in vegetable broth and stir to combine.
  • Slow cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until vegetables and barley are tender.
  • Finish: Remove the bay leaf. Stir in spinach or kale if using, and let wilt for 5–10 minutes. Adjust seasoning with salt, pepper, or a splash of lemon juice.