Fall Vegetable Crock Pot Barley Soup

Fall Vegetable Crock Pot Barley Soup Recipe

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Jane McWey


I love this basic recipe because I can substitute or add any veggie I have on hand. Sometimes I make it really thick like a stew, and other times I make it more like a soup and serve with rolls or bread sticks. Makes enough for me to share and is so cost effective. Good for you and affordable. Add a salad and fruit for dessert and you have a complete meal.

★★★★★ 1 vote
8 - 10
6 Hr


1 c
diced onion
3 clove
garlic, minced
2 large
stalks of celery, diced
2 large
carrots, chopped
1 large
red, yellow or green pepper, diced
1 large
sweet potato, diced
1/2 tsp
dried tyme
1/2 tsp
dried rubbed sage
1/4 tsp
sea salt
1/2 tsp
ground black pepper
4 c
vegetable broth
1/4 c
pearl barley, uncooked
1 can(s)
kidney beans
1 can(s)
white beans
1 can(s)
black beans
1 can(s)
chopped tomatoes
1 1/2 large
chopped tomatoes


1Prepare all of the ingredients, onion through barley and combine in the crock pot. Set crock pot on high for 4-6 hours. Add the beans, canned and fresh tomatoes, then mix well and allow to heat for 20 - 30 minutes on low before serving. I like to top it off with shredded cheese.

About Fall Vegetable Crock Pot Barley Soup

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy