This is the vegetable soup version of a dump cake—easy, hearty, and almost completely hands-off. Just chop the vegetables, add everything to the slow cooker, and let it cook. The barley makes the soup satisfying, while the sweet potato, green beans, tomatoes, and herbs add plenty of flavor and texture. It is an easy meal for a busy day and makes a great lunch or light dinner.

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Slow Cooker Vegetable Barley Soup

Course: Soups

Cuisine: American

Prep Time: 10

Cook Time: 8

Total Time: 8 10

Servings:

Calories: 187.4kcal

An easy dump-and-go vegetable soup made with barley, sweet potato, green beans, tomatoes, and herbs. Let the slow cooker do the work for a hearty, satisfying meal with very little effort.

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Ingredients

1 yellow onion chopped
2 carrots cut into ½-inch half-moons
2 stalks celery chopped
1 medium sweet potato peeled and cut into ¾-inch pieces
4 cloves garlic minced
1½ cups frozen green beans
¾ cup pearl barley
1 teaspoon paprika
1 teaspoon dried oregano
¾ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
14- ounce petite diced tomatoes 1 can
6 cups low-sodium vegetable broth
2 cups water
¼ cup fresh flat-leaf parsley minced

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Instructions

Add all ingredients except the parsley to a 6-quart slow cooker.
Cover and cook on LOW for about 8 hours, or until the barley and vegetables are tender.
Stir in the parsley just before serving.
Serve hot.

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Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.