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Barley Vegetable Soup

6 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 8 hours 10 min.

Makes

12 servings (3-3/4 quarts)

Updated: Nov. 15, 2023
You'll love this delicious meatless soup brimming with veggies and barley. The plus is it's good for you too! —Mary Tallman, Arbor Vitae, Wisconsin
Barley Vegetable Soup
Barley Vegetable Soup Recipe photo by Taste of Home
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Ingredients

  • 1 large sweet potato, peeled and cubed
  • 1-1/2 cups fresh baby carrots, halved
  • 1-1/2 cups frozen cut green beans
  • 1-1/2 cups frozen corn
  • 3 celery ribs, thinly sliced
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 2 garlic cloves, minced
  • 6 cups water
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 cup medium pearl barley
  • 1 bay leaf
  • 1-3/4 teaspoons salt
  • 1/2 teaspoon fennel seed, crushed
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Directions

  1. In a 5-qt. slow cooker, combine the first 8 ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low until barley and vegetables are tender, 8-10 hours.
  2. Stir in tomatoes; cover and cook on high until heated through, 10-20 minutes. Discard bay leaf.

Nutrition Facts

1-1/4 cups: 135 calories, 0 fat (0 saturated fat), 0 cholesterol, 689mg sodium, 31g carbohydrate (8g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.