Crock Pot Vegetable Barley Soup
Savor the comforting flavors of this Crock Pot Vegetable Barley Soup, a wholesome and satisfying recipe that’s perfect for cozying up on chilly days. Packed with hearty ingredients like pearl barley, tender russet potato, vibrant zucchini, and nutrient-rich baby spinach, this slow cooker soup is a nutrient-dense, plant-based meal the whole family will love. Aromatic herbs like thyme, oregano, and a bay leaf infuse the broth with layers of earthy flavor, while slow cooking ensures the ultimate blend of taste and texture. With minimal prep and hands-off cooking, this recipe is ideal for busy weeknights or meal prepping. Serve it steaming hot and garnish with fresh parsley for a touch of brightness. This hearty soup not only warms the soul but is also incredibly versatile for vegan and vegetarian diets.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 large russet potato, peeled and diced
- 1 medium zucchini, diced
- 14.5 oz canned diced tomatoes (no salt added)
- 0.75 cup pearl barley
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach leaves
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Prepare your vegetables: dice the onion, slice the carrots and celery, peel and dice the potato, and dice the zucchini.
In a 6-quart crock pot, combine the onion, carrots, celery, potato, zucchini, canned diced tomatoes (with juices), pearl barley, vegetable broth, dried thyme, dried oregano, bay leaf, salt, and black pepper.
Stir the ingredients together until well combined.
Cover the crock pot with the lid and set it to cook on low heat for 6-8 hours or high heat for 3-4 hours, until the vegetables are tender and the barley is fully cooked.
During the last 15 minutes of cooking, add the baby spinach leaves to the crock pot and stir to incorporate them into the soup.
Once cooking is complete, remove the bay leaf and taste the soup. Adjust salt and pepper as needed.
Serve the soup hot, garnished with fresh chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6178 mg | 269% | |
| Total Carbohydrate | 320.2 g | 116% | |
| Dietary Fiber | 65.3 g | 233% | |
| Total Sugars | 59.4 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 667 mg | 51% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 7190 mg | 153% | |
*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.
