Vegetable Barley Soup
User Reviews
5
-
Prep Time
15 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 45 mins
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Servings
8 servings
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Calories
306 kcal
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Course
Main Course, Soup, Lunch
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Cuisine
American
Vegetable Barley Soup
Description
This Vegetable Barley Soup is prepared by lightly sautéing onion, then combining it with a mixture of diced tomatoes, potato, carrot, celery, corn, green bell pepper, and pearl barley in a slow cooker. Seasonings include garlic powder, Italian seasoning, smoked paprika, and a bay leaf for depth. The liquid base uses beef or vegetable broth, with balsamic vinegar and Worcestershire sauce adding layers of savory complexity.
Slow cooking on low allows the barley to become tender while melding flavors throughout the vegetables and broth. After cooking, the bay leaf is removed and the soup is finished with fresh chopped parsley and optionally Parmesan cheese for garnish, adding freshness and slight umami. This dish offers a balanced texture with soft vegetables and pleasantly chewy barley grains.
For vegetarian versions, substitute vegetable broth and replace Worcestershire sauce with a vegetarian alternative. Frozen vegetables can be used in place of fresh, and other grains like quinoa or rice can also be substituted though cooking times will vary. Adding cooked meats or beans can increase protein content if desired.
Ingredients
- 1 teaspoon butter
- 1 onion diced
- ½ cup pearl barley
- 14.5 ounces diced tomatoes with juice, 1 can, canned
- 1 large potato cubed or sweet potato
- 1 carrot chopped
- 2 ribs celery chopped
- 1 cup corn kernels thawed, frozen
- 1 green bell pepper chopped
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- 1 bay leaf
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 8 cups beef broth or vegetable broth
- 2 tablespoons parsley chopped, fresh
Instructions
- Heat butter in a medium pan and cook onion until it is slightly tender, 2-3 minutes.
- Combine all ingredients in a 6qt slow cooker.
- Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
- Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and stir in the fresh parsley.
Notes
- To keep the soup vegetarian, use vegetable broth and substitute Worcestershire sauce with a vegetarian-friendly option.
- Fresh vegetables can be swapped with 2 cups of frozen vegetables if needed.
- Alternatives to barley include quinoa, rice, pasta, or lentils; cooking times may vary accordingly.
- For added protein, cooked ground beef or other meats can be added before or during cooking, or canned beans can be stirred in to extend the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306 | 15% |
| Carbohydrates | 60g | 20% |
| Protein | 16g | 32% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 1104mg | 46% |
| Potassium | 1650mg | 35% |
| Fiber | 12g | 48% |
| Sugar | 6g | 12% |
| Vitamin A | 2868IU | 57% |
| Vitamin C | 41mg | 46% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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