Chunky Veggie and Barley Soup Crock Pot
Warm up with a hearty and wholesome bowl of Chunky Veggie and Barley Soup made in your crock pot! Brimming with tender vegetables like carrots, zucchini, potatoes, and celery, this soup is elevated by the nutty richness of pearl barley and a fragrant blend of thyme and oregano. Perfect for meal prepping or cozy family dinners, this slow-cooked soup requires just 20 minutes of prep before your crock pot takes over, simmering the flavors to perfection. Garnish with fresh parsley and optional wilted spinach for a nutritious, vibrant finish. Ideal for vegetarians and packed with fiber, this comforting one-pot meal serves as a deliciously satisfying way to enjoy plant-based eating any day of the week.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 3 large Garlic cloves (minced)
- 3 medium Carrots (peeled and chopped)
- 3 medium Celery stalks (chopped)
- 2 medium Potatoes (peeled and diced)
- 1 medium Zucchini (diced)
- 15 ounces Diced tomatoes (canned or fresh)
- 6 cups Vegetable broth
- 1 cup Pearl barley (uncooked)
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Baby spinach (optional, for garnish)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until fragrant and translucent, about 3-4 minutes.
2. Transfer the onion and garlic mixture to the crock pot.
3. Add the carrots, celery, potatoes, zucchini, diced tomatoes, and vegetable broth to the crock pot.
4. Stir in the pearl barley, bay leaf, dried thyme, dried oregano, salt, and black pepper.
5. Give everything a good stir to combine the ingredients evenly.
6. Cover the crock pot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The soup is ready when the barley is tender and the vegetables are soft.
7. Before serving, remove the bay leaf. If desired, stir in the baby spinach and allow it to wilt for 5-10 minutes.
8. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6094 mg | 265% | |
| Total Carbohydrate | 316.0 g | 115% | |
| Dietary Fiber | 68.8 g | 246% | |
| Total Sugars | 58.9 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 649 mg | 50% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 6297 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
