Vegetable Barley Soup Recipe (Slow Cooker)
User Reviews
4.6
Vegetable Barley Soup Recipe (Slow Cooker)
Description
The Vegetable Barley Soup Recipe uses a range of vegetables such as onion, carrot, celery, sweet potato, garlic, and green beans combined with pearl barley for added texture and substance. Simmering all ingredients in a slow cooker over about 8 hours softens the barley and vegetables, allowing their flavors to blend into a savory broth seasoned with paprika, oregano, thyme, salt, and pepper. The addition of diced tomatoes further enriches the broth. Stirring in fresh parsley at the end adds brightness. This thoroughly cooked soup offers a filling, vegetable-forward option with a mix of tender and slightly chewy textures from the barley and veggies.
Ingredients
- 1 yellow onion chopped
- 2 carrot cut into ½-circles
- 2 celery chopped, stalks
- 1 sweet potato peeled and cut into ¾-inch pieces, medium
- 4 garlic minced, cloves
- 1 ½ cups green beans frozen
- ¾ cup pearl barley
- 1 teaspoon paprika
- 1 teaspoon oregano dried
- ¾ teaspoon thyme dried
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- 1 petite diced tomatoes 14 ounce can
- 6 cups vegetable broth low sodium
- 2 cups water
- ¼ cup parsley flat-leaf, minced
Instructions
- Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker.
- Cook on LOW until the barley is tender, about 8 hours.
- Stir in the parsley. Serve.
Notes
- The nutritional information provided is an estimate and should be independently verified for those requiring precise dietary content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11Cups
Amount Per Serving
Calories 1647 kcal
% Daily Value*
| Serving | 1.75Cups | |
| Calories | 164.7kcal | 8% |
| Carbohydrates | 34.6g | 12% |
| Protein | 4.5g | 9% |
| Fat | 0.7g | 1% |
| Sodium | 505.5mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 8.5g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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