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

How to Make Fall Vegetable Crock Pot Barley Soup


  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.

Printable Recipe Card

About Fall Vegetable Crock Pot Barley Soup

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

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