Crock Pot Fennel and Barley Soup
Warm up your home with the rich and comforting aromas of Crock Pot Fennel and Barley Soup, a hearty and nutritious dish that's perfect for chilly days. This slow-cooked recipe combines the natural sweetness of sautéed fennel and carrots with the earthiness of pearl barley, all simmered together in a savory vegetable broth infused with garlic, thyme, and a hint of tomato. With minimal prep and hours of hands-free cooking, this soup is as convenient as it is flavorful. Garnished with fresh parsley and best served with crusty bread, it’s a wholesome vegan option that's packed with fiber, vitamins, and cozy vibes. Perfect for meal prepping or feeding a crowd, this simple yet satisfying recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 unit Fennel bulb (medium, trimmed and chopped)
- 1 unit Yellow onion (medium, diced)
- 4 units Garlic cloves (minced)
- 2 units Carrots (sliced)
- 2 units Celery stalks (sliced)
- 0.75 cup Pearl barley (rinsed)
- 1 can Canned diced tomatoes (14.5-ounce can)
- 6 cups Vegetable broth (low sodium)
- 1 unit Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a skillet over medium heat. Add the chopped fennel, diced onion, and minced garlic. Sauté for 5-7 minutes or until the vegetables are softened and fragrant.
Transfer the sautéed vegetables to a crock pot.
Add the sliced carrots, celery, pearl barley, canned diced tomatoes (with their juices), vegetable broth, bay leaf, dried thyme, salt, and pepper to the crock pot. Stir everything to combine.
Cover and cook on low for 6-8 hours, or until the barley is tender and the flavors have melded together.
Before serving, remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot with crusty bread for a complete meal.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3996 mg | 174% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 38.6 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2875 mg | 61% | |
*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.
