• 2 med. onions, peeled and chopped
  • 2 carrots, peeled and diced
  • 2 stalks celery, washed well and sliced 1/4-inch thick
  • 4 c. water
  • 4 c. vegetable broth
  • 2 tsp. salt
  • 1 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 1/2 tsp. ground black pepper
  • 1 c. pearl barley
  • 2 c. frozen green beans
  • 2 T. chopped fresh dill (can sub dried if that is all you have)
  • OPTIONAL: 1 potato, peeled and chopped in chunks
  • 1 14oz. can diced 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!



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