Slow Cooker Vegetable Barley Soup Recipe

Slow Cooker Vegetable Barley Soup Recipe

Jan 6, 2016 by Dara Leave a Comment

This Slow Cooker Vegetable Barley Soup recipe couldn’t be easier. Just throw everything in the crockpot and walk away! Healthy, delicious and packed with nutrients.

I am a salad lover, through and through. The more “stuff” in the salad the better – veggies, leftover chicken, raw nuts, sautéed mushroom, a little feta cheese. You name it, it’s likely been in my lunchtime salad. As much as I like to dig into my favorite salad recipes, sometimes I need something more comforting (and warm!) on a chilly day.

That’s when I dig into my soup files. Typically I double a recipe so that I can either eat it for several lunches or freeze portions for easy dinners. When that soup can be made in a slow cooker while I’m sleeping (multi-tasking at its finest), I feel like I’ve won the lunch lottery.

If I’m eating this for a light lunch, I’ll typically serve it alongside some whole grain crackers and hummus for an added boost of protein. You could also add beans, shredded rotisserie chicken or sautéed beef to make a more hearty dinnertime meal for your family.

This recipes makes a ton of soup (11 cups), which makes it ideal for eating then freezing. Meals for days!

Other healthy vegetarian recipes:

Cookin’ Canuck’s Whole Wheat Gnocchi with Roasted Red Pepper Sauce

Cookin’ Canuck’s Easy Vegetable Soft Tacos

Ambitious Kitchen’s Stuffed Poblano Peppers with Black Bean, Corn & Sweet Potato

Skinny taste’s Hearty Vegetarian Pumpkin Chili

The Clean Dish’s Moroccan Chickpea Stew

If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

Slow Cooker Vegetable Barley Soup Recipe Total time 8 hours 10 mins This Slow Cooker Vegetable Barley Soup recipe couldn’t be easier. Just throw everything in the crockpot and walk away! Healthy, delicious and packed with nutrients. Author: Dara Michalski | Cookin' Canuck Serves: Makes 11 cups Ingredients

1 yellow onion, chopped 2 carrots, cut into ½-circles 2 stalks celery, chopped 1 medium sweet potato, peeled and cut into ¾-inch pieces 4 garlic cloves, minced 1 ½ cups frozen green beans ¾ cup pearl barley

Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker. Cook on LOW until the barley is tender, about 8 hours. Stir in the parsley. Serve. Notes Weight Watchers Points: 5 (SmartPoints), 4 (Points+), 3 (Old Points) Nutrition Information Serving size: 1¾ cups | Calories: 164.2 cal | Fat: 0.7g | Saturated fat: 0g | Carbohydrates: 34.5g | Sugar: 7.3g | Sodium: 507.1mg | Fiber: 8.9g | Protein: 4.5g | Cholesterol: 0mg 3.4.3177

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