Slow Cooker Maple Citrus Sweet Potatoes
Slow Cooker Sausage & White Cheddar Breakfast Casserole
Slow Cooker Triple Berry Crisp
Slow Cooker Coconut Rice Pudding with Fresh Mango
Slow Cooker Spicy Steak Fajitas
Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
**Slow Cooker Vegetable and Barley Soup

Slow Cooker Vegetable & Barley Soup

  • Cooking Time:

    6–8 hours
  • Servings:



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!)

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!



Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Annie Fulmer

Can you rec­om­mend any of these recipes that would work well after being frozen? I love to make extra and freeze it for future meals. Thanks!


Jenn, It would be grate if you can include nutri­tion infor­ma­tion for these great dish­es.



This was so yum­my!


Deli­cious, col­or­ful, yum­my!


This was great! I made a few changes. The tex­ture of cel­ery gross­es me out so I omit­ted that, I put a dash or two of cel­ery salt (and cut a bit of the salt), added 2 cups of corn, only did 1 med. sized onion and added 1 gar­lic clove. I think you can freeze the left­overs. I plan on freez­ing them in 1 serv­ing con­tain­ers. 🙂 We may also add some ground turkey some­time (my hus­band does pre­fer to have meat in his meals) Thanks Jenn! It was great!

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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