Fall Vegetable Crock Pot Barley Soup

Fall Vegetable Crock Pot Barley Soup Recipe

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Jane McWey

By
@janem19327

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.

Rating:

★★★★★ 1 vote

Serves:
8 - 10
Cook:
6 Hr

Ingredients

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  • 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

How to Make Fall Vegetable Crock Pot Barley Soup

Step-by-Step

  1. Prepare 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.

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About Fall Vegetable Crock Pot Barley Soup

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




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