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.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

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)

Directions

Step 1

Prepare your vegetables: dice the onion, slice the carrots and celery, peel and dice the potato, and dice the zucchini.

Step 2

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.

Step 3

Stir the ingredients together until well combined.

Step 4

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.

Step 5

During the last 15 minutes of cooking, add the baby spinach leaves to the crock pot and stir to incorporate them into the soup.

Step 6

Once cooking is complete, remove the bay leaf and taste the soup. Adjust salt and pepper as needed.

Step 7

Serve the soup hot, garnished with fresh chopped parsley if desired. Enjoy!

Nutrition Facts

Serving size	(3117.8g)

Amount per serving	% Daily Value*
Calories	1593.4

Total Fat 16.9g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 6177.5mg	0%
Total Carbohydrate 320.2g	0%
Dietary Fiber 65.3g	0%
Total Sugars 59.4g
Protein 58.3g	0%

Vitamin D 0IU	0%
Calcium 667.0mg	0%
Iron 18.7mg	0%
Potassium 7190.3mg	0%

*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.

Source of Calories

Fat: 9.1%

Protein: 14.0%

Carbs: 76.9%