Slow Cooker Bean and Barley Soup
Cozy up with a bowl of comforting Slow Cooker Bean and Barley Soup, the ultimate make-ahead meal that's as hearty as it is wholesome. Packed with protein-rich dried mixed beans, nutty pearled barley, and a medley of fresh vegetables, this soup is slow-cooked to perfection for rich, developed flavors. Infused with aromatic spices like thyme, oregano, and cumin, and brightened by fresh parsley, this vegetarian soup is both nourishing and satisfying. With just 15 minutes of prep and the magic of a slow cooker, it’s an easy, hands-off recipe perfect for busy weeknights or meal prep. Serve it hot with crusty bread for a filling, plant-based meal your whole family will love. Keywords: slow cooker soup, bean and barley soup, vegetarian soup recipe, healthy slow cooker recipes.
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Recipe Information
Ingredients
- 1 cup Dried mixed beans
- 0.5 cup Pearled barley
- 2 medium Carrots
- 2 stalks Celery stalks
- 1 medium Onion
- 3 cloves Garlic
- 14.5 oz Canned diced tomatoes
- 6 cups Vegetable broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Rinse the dried beans thoroughly under cold running water and pick out any debris or damaged beans.
Peel and dice the carrots, chop the celery, and finely dice the onion. Mince the garlic cloves.
In a 6-quart slow cooker, add the dried mixed beans, pearled barley, diced carrots, chopped celery, diced onion, minced garlic, and canned diced tomatoes (with their liquid).
Pour in the vegetable broth and stir in the dried thyme, dried oregano, ground cumin, bay leaf, salt, and black pepper.
Cover the slow cooker with the lid and set it to cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beans are tender and the barley is fully cooked.
Once cooked, discard the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley. You can also serve with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6366 mg | 277% | |
| Total Carbohydrate | 327.7 g | 119% | |
| Dietary Fiber | 75.1 g | 268% | |
| Total Sugars | 46.4 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 6716 mg | 143% | |
*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.
