Slow Cooker Vegetable Barley Soup - Vegan Crockpot Recipe (2024)

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Dump & go! 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.

Slow Cooker Vegetable Barley Soup - Vegan Crockpot Recipe (1)

This slow cooker vegetable barley soup saved me on more than one occasion. I’ve lost count of how many times we’ve sat on the sidelines of my son’s soccer game on windy, blustery days. We barely noticed the weather while the game is on – cheering and living vicariously through every kick, pass and tackle will do that. But once we’re on our way home, all I can think of is a hot bowl of soup.

Truth be told, any of our favorite soup recipes would do. My son would vote for his favorite Pesto Turkey Tortellini Soup and my husband would opt for something like my Chicken and Rice Soup (Instant Pot).

But there is something really appealing about throwing all of the ingredients into a crockpot before the game and coming home to a piping hot, ALREADY COOKED batch of soup. Just serve and eat!

And as an extra bonus, this soup ranks high on the nutrition scale. It’s high in fiber and is plant based, not to mention packed with flavor thanks to the vegetables, herbs and spices.

💙 What's to love about vegetable barley soup:

▪️ SO EASY! After chopping the vegetables, just dump everything into your crockpot, along with some barley and broth. Set to LOW and let the slow cooker do its thing!
▪️ PLANT-BASED: This veggie-packed soup happens to be plant-based and vegan. It's packed with fiber (about 9 grams per servings) and nutrients.
▪️ VERSATILE: This soup is incredibly versatile. Switch up the veggies to suit your tastes or what you have on hand. Or swap the barley for another whole grain, such as brown rice or farro.

Ingredients for this vegetable barley soup recipe:

  • PEARL BARLEY: Pearl barley can be found in most well-stocked grocery stores or online. If using quick cooking barley, cook it separately, then add at the end. See the Frequently Asked Questions section below for further explanation.
  • BROTH: To control the sodium, I used low sodium vegetable broth in combination with water. I promise that the taste doesn’t suffer!
  • SWEET POTATO: I used a red-skinned (orange flesh) sweet potato, which is sometimes labeled as red-skinned yam at the grocery store. Peel and cut it into ¾-inch pieces. Hello, Vitamin C and beta carotene!
  • FROZEN GREEN BEANS: Why frozen? They don’t become overcooked in the crockpot.
  • OTHER VEGETABLES: A standard mirepoix combination – onion, carrots and celery.
  • SEASONING: Fresh garlic cloves, paprika, dried thyme, dried oregano, salt and pepper.
  • CANNED TOMATOES: Use one (14 ounce) can of petite diced tomatoes, including the liquid.

Tools you need:

SLOW COOKER: There are plenty of crockpots available in the stores and online. I like to use a digital programmable crockpot, like this one. The 8-quart capacity means you can make plenty of soup!

See recipe card below for full ingredients list & recipe directions.

Substitutions:

SWEET POTATO: Swap regular potatoes for the sweet potato. I like small yellow or red-skinned potatoes, but into quarters.
BARLEY: Try a different whole grain. Farro provides the same chewy texture as barley. Brown rice and quinoa are good gluten-free options.

Slow Cooker Vegetable Barley Soup - Vegan Crockpot Recipe (2)

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How to make crockpot vegetable soup:

You have to love when recipe instructions are only three steps long! Making vegetable soup in a crockpot is truly one of the easiest recipes you’ll ever prepare. There is a bit of chopping, but from there it’s all hands-off prep time.

PREP THE VEGGIES: Start by chopping the onion, carrots, celery and sweet potato, and mincing the garlic.

COMBINE AND COOK: Dump everything (except for the parsley) into the slow cooker. Vegetables, canned tomatoes, barley, broth and seasoning. Set the slow cooker to LOW (a nice gentle simmer), cover and cook for 8 hours, or until the barley is tender.

GARNISH AND SERVE: Last steps…stir in the parsley, taste for seasoning (and adjust as needed) and serve it up!

Slow Cooker Vegetable Barley Soup - Vegan Crockpot Recipe (3)

What to serve with this vegetable barley soup recipe:

If I’m eating this soup 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 (still vegan) shredded rotisserie chicken (not vegan) to make a more hearty dinnertime meal for your family.

Soup is meant for dipping. Try a slice of Mushroom Rosemary Olive Oil Bread or Indian Spiced Chickpea Flatbread.

Slow Cooker Vegetable Barley Soup - Vegan Crockpot Recipe (4)

Frequently Asked Questions:

Can I use quick cooking barley in this soup?

Pearl barley take significantly longer to cook than quick-cooking barley, so one is not easily swapped for the other in most recipes. If you only have the quick cooking variety, cook it separately in a pot, drain it, then stir it in the finished soup.

Is barley gluten-free?

Unfortunately, it isn’t. Brown rice or quinoa would be good substitutes in this recipe. If you prefer to add gluten-free pasta, turn the slow cooker heat to HIGH in the last 30 minutes of cooking and stir in the pasta.

What kind of vegetables are in a vegetable barley soup?

The beauty of a crockpot vegetable soup like this is that you can throw almost any vegetable into the mix, substituting your favorites for any of the ingredients listed. Use what's already in your fridge or freezer - frozen vegetables are great for slow cooker soups - so that you don't have to make a separate trip to the store.

I used sweet potato, carrots, onion, frozen green beans, celery and canned tomatoes, along with a scoop of pearl barley. If some of those ingredients don’t float your boat, feel free to make substitutions, such as broccoli, green peas, cabbage or zucchini.

Can I freeze barley soup?

Nothing makes me happier than when soup freezes well. It means we can eat our fill, then have enough for future meals. This recipe makes a ton of soup (11 cups) and is ideal for freezing.

Allow the soup to cool, then transfer it to a freezer safe airtight container (or multiple container, depending on how much soup is leftover), such as these glass ones. Freeze the soup for up to 3 months.

When ready to eat, defrost the soup in the refrigerator, then gently reheat it on the stove or in the microwave.

Printable Recipe

Slow Cooker Vegetable Barley Soup - Vegan Crockpot Recipe (5)

Vegetable Barley Soup Recipe (Slow Cooker)

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

4.63 from 108 votes

Print Pin Rate

Course: Soups

Cuisine: American

Keyword: Clean Eating, Healthy Dinners, Vegan, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 10 minutes minutes

Servings: 11 Cups

Calories: 164.7kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

Instructions

  • 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.

Video

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 1.75Cups | Calories: 164.7kcal | Carbohydrates: 34.6g | Protein: 4.5g | Fat: 0.7g | Sodium: 505.5mg | Fiber: 9g | Sugar: 8.5g

Tried this recipe?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.

This post originally published on January 6, 2016 and updated on October 20, 2022.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Slow Cooker Vegetable Barley Soup - Vegan Crockpot Recipe (6)

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Reader Interactions

Comments

    Leave a Comment

  1. Pat

    Slow Cooker Vegetable Barley Soup - Vegan Crockpot Recipe (11)
    Made this today, it’s a rainy day in New Jersey and I needed some soup. I also added a handful of dried mixed mushrooms since I had those on hand. It just finished and it’s delicious. Thank you.

    Reply

    • Dara

      Mushrooms are a great addition! I'm so glad you enjoyed the soup.

      Reply

  2. Janice

    Slow Cooker Vegetable Barley Soup - Vegan Crockpot Recipe (12)
    Thank you!

    Reply

  3. Becky

    Slow Cooker Vegetable Barley Soup - Vegan Crockpot Recipe (13)
    So good! I added cooked quinoa at the end and a little frozen corn but followed otherwise. Perfect with grilled cheese!

    Reply

  4. Kate

    Slow Cooker Vegetable Barley Soup - Vegan Crockpot Recipe (14)
    We loved this! I added carrots and parsnips (because yum!). I may have cut too thin and my crockpot cooks quick but I did mine at 6 hours on low and it was perfect!

    Reply

  5. Trevor

    Slow Cooker Vegetable Barley Soup - Vegan Crockpot Recipe (15)
    Amazing recipe! Directions were easy to follow. Super easy to prepare and tasted amazing

    Reply

  6. Jayme S

    Slow Cooker Vegetable Barley Soup - Vegan Crockpot Recipe (16)
    I was looking for a replacement to Costco's (CedarLane) vegetable barley soup that it stopped carrying a few months ago. My husband and I are so pleased with this recipe!!! I put all the ingredients in my instant pot for 20 minutes as suggested by another person, and it turned out great!!

    Reply

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Slow Cooker Vegetable Barley Soup - Vegan Crockpot Recipe (2024)

FAQs

How do you keep barley from getting soggy in soup? ›

Since the barley can absorb too much of the liquid when made ahead, and get mushy, I find it best to cook the barley separately. Make as directed, just omitting the barley.

What can I use instead of barley in vegetable soup? ›

If you're not into barley or can't find it, you can use another grain, like farro or wheat berries, or even pasta. A small shape, like ditalini would be awesome.

Does barley help thicken soup? ›

Yes! Barley holds a good amount of starch, which will release into the soup when it's cooked. That starch will help thicken the broth to leave you with a deliciously thick, creamy soup.

How long do you cook barley for? ›

Cook the grains.

Reduce the heat to medium-low and simmer, covered, until most (or all) of the liquid is absorbed and the barley is tender with a slightly chewy texture. Pearl barley takes 25 to 30 minutes to cook, and hulled barley will take 45 minutes to 1 hour to cook.

Does barley need to be cooked before adding to soup? ›

Do you cook barley before adding it to soup? Your beef barley soup will simmer long enough to cook the barley. There is no need for the additional step of cooking the barley first.

What happens if you don't soak barley? ›

The whole-grain barley soaked overnight cooked up the next day in 35 minutes (salting made no difference in timing or texture), while the cooked-from-dry grains took only five minutes longer. Flavor-wise, there wasn't much difference. The verdict? Don't bother soaking whole grains—the payoff is barley worth the effort.

Is barley soup anti inflammatory? ›

Research shows that barley helps to regulate blood pressure, boost immunity and provide anti-inflammatory effects.

What is the difference between barley and pearl barley? ›

The main difference between hulled barley and pearl barley is how they are processed. Hulled barley is made up of grains that have only had their outer husks removed, which are indigestible. Hulled barley has a darker and slightly tan color. Pearl barley grains have had both their outer husks and bran layers removed.

What are the health benefits of vegetable barley soup? ›

9 Impressive Health Benefits of Barley
  • Rich in Many Beneficial Nutrients. ...
  • Reduces Hunger and May Help You Lose Weight. ...
  • Insoluble and Soluble Fiber Content Improves Digestion. ...
  • May Prevent Gallstones and Reduce Your Risk of Gallbladder Surgery. ...
  • Beta-Glucans May Help Lower Cholesterol. ...
  • May Reduce Heart Disease Risk.
Sep 18, 2018

How do vegans thicken soup? ›

How to Thicken a Soup with Pureed Beans or Hummus. Blend 1½ cups cooked beans, lentils, or chickpeas with ½ cup water or broth until completely smooth. Add 2 tablespoons bean puree per 1 cup soup or stew, then stir until fully incorporated.

What happens if you don't rinse barley? ›

Barley does not need to be soaked before cooking, however, it is a good idea to rinse the grains. This removes any dirt or extra starch that is on the grain.

Is barley a protein or carb? ›

A one-cup serving of cooked, pearled, barley provides 193 calories, most of which are carbohydrates. You'll consume 44.3 grams of carbohydrates in a single serving, 6 grams of fiber, and 0.4 grams of naturally-occurring sugar. The rest of the carbohydrates in barley are starch.

Can you overcook barley? ›

Overcooked barley will become mushy, while undercooked may have a thicker and chewier texture. You can make barley as a side dish, but you can also cook it into your food. Feel free to cook our pearled barley in your favorite soup or stew, but be mindful that it will absorb a lot of liquid.

Is barley healthier than rice? ›

Farro and barley, being whole grains, contain more fiber and health benefits than white pasta or white rice. Barley and farro are similar in that they are high in fiber and also contain protein. Fiber content allows barley and farro to play a role in lowering cholesterol and strengthening the immune system.

Is barley good for diabetics? ›

Scoring low on the glycemic index and having a high beta-glucan level make barley good for diabetes. Further, magnesium in barley helps control sugar levels, especially in type 2 diabetes. Barley also has a good amount of protein and other nutrients like zinc, calcium, and potassium.

Does barley get mushy in soup? ›

Overcooked barley will become mushy, while undercooked may have a thicker and chewier texture. You can make barley as a side dish, but you can also cook it into your food. Feel free to cook our pearled barley in your favorite soup or stew, but be mindful that it will absorb a lot of liquid.

Do you need to soak barley for soup? ›

How to prepare barley. Pearl barley does not need to be soaked before use and will become tender during the cooking process. Pot barley is best when soaked overnight in cold water, then cooked in three parts liquid to one quantity of grain.

Why is my barley gummy? ›

For starters, make sure you're cooking your barley correctly — if you don't love its texture, you might be either undercooking or overcooking it. Remember that when cooking barley on the stove, it will take a while: bring the barley to a boil then reduce the heat to low and let it simmer for at least 30 minutes.

Why do you rinse barley before cooking? ›

Always rinse barley before adding it to the pot. This will remove any dust or dirt that has accumulated on the grains. It will also remove some extra starch from the grains. This starch makes the end result grains stickier.

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