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a close-up photo of vegetable barley soup in a bowl

Easy Slow Cooker Vegetable Barley Soup

Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Author: Michelle Goth
This simple soup recipe is PACKED with flavor and veggies, and it's made completely in the crockpot! Your whole family will love this hearty and healthy barley vegetable soup recipe.
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Ingredients
 

  • 2 teaspoons olive oil
  • 1 cup red bell pepper, chopped
  • 1 cup yellow onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery stalks, peeled and chopped
  • 2 cloves garlic, crushed
  • ¼ cup tomato paste
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 28- ounce can of diced tomatoes
  • 6 cups vegetable broth

Seasonings:

  • 1 tablespoon Italian seasoning
  • 1 tablespoon Better Than Bouillon vegetable
  • 1 ½ teaspoon onion powder
  • ½ tablespoon red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon parsley
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • 1/2 teaspoon coriander
  • 2 bay leaves

Add at the end of cook time:

  • ¾ cup pearled barley, cooked

For garnish:

  • fresh parsley

Instructions
 

  • In a large non-stick skillet, add olive oil and heat over medium high heat. 
  • Quickly sauté the red bell pepper, onion, carrots and celery until they soften, about 2-3 minutes. 
  • Add garlic and tomato paste. Stir quickly to coat the vegetables. 
  • Transfer the sauteed vegetables to your crockpot, then add all of the remaining ingredients except for the barley. 
  • Cook on high for 3-4 hours or on low for 7-8 hours until the carrots are tender.
  • Before serving, discard the bay lead, and add in the cooked barley. Stir. 
  • Serve warm.
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