• 2 Med. Yellow Onions, diced
  • 2 Carrots, peeled and sliced
  • 2 Stalks Celery, washed well and thinly sliced
  • 3 c. Water
  • 1 c. Tomato Juice
  • 4 c. Vegetable Broth or Stock
  • 1 tsp. Salt
  • 1 tsp. Basil
  • 1/2 tsp. Thyme
  • 1/2 tsp. Pepper
  • 1/2 tsp. Celery Salt
  • 1 c. Pearl Barley
  • 2 c. Green Beans
  • 2 T. Dill
  • 2 Red Potatoes, washed and chopped into 3/4 inch pieces
  • 14.5 oz. Diced Fire Roasted Tomatoes, undrained (more if you really like tomatoes like me!)

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Slow Cooker Vegetable and Barley Soup is a great way to warm up as the weather gets cooler and a very easy way to get a few servings of healthy vegetables. Of course, you don’t have to be a vegetarian to enjoy this fabulous soup!

  1. Place all ingredients EXCEPT tomatoes in a 6 quart slow cooker.
  2. Cover and cook on low for 6-8 hours.
  3. Stir soup and add tomatoes.
  4. Cover the slow cooker and cook for about 15 minutes longer or until tomatoes are hot.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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