Easy Slow Cooker Vegetable Barley Soup (8+ Vegetables)
This hearty, plant-forward soup is the ultimate comfort food for busy weeknights. By combining nutritious pearl barley with a vibrant medley of fresh and frozen vegetables like carrots, bell peppers, and peas, this slow cooker meal provides a nourishing, vitamin-rich experience. It is a forgiving, low-effort recipe that develops deep, rustic flavors over time, making it perfect for families seeking a healthy, home-cooked meal without the stress of constant monitoring.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Rustic American
- Diet: Vegan, Vegetarian
Ingredients
2 teaspoons olive oil
1 cup red bell pepper, chopped
1 cup yellow onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
2 cloves garlic, crushed
1/4 cup tomato paste
1 cup pearl barley
1 cup frozen green beans
1 cup frozen corn
1 cup frozen peas
28-ounce can diced tomatoes
6 cups vegetable broth
1 tablespoon Italian seasoning
1 tablespoon vegetable bouillon base
1 ½ teaspoon onion powder
½ tablespoon red pepper flakes
1 teaspoon salt
Instructions
Heat olive oil in a skillet and sauté the onion, bell pepper, carrots, and celery until slightly softened.
Transfer the sautéed vegetables into the slow cooker.
Add the crushed garlic, tomato paste, rinsed pearl barley, diced tomatoes (with juice), vegetable broth, Italian seasoning, bouillon base, onion powder, red pepper flakes, and salt.
Stir well to combine all ingredients.
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the barley is tender.
Stir in the frozen green beans, corn, and peas during the last 30 minutes of cooking.
Serve hot, adjusting seasoning to taste.
Notes
You can swap the barley for farro or brown rice if preferred, though cooking times may vary slightly. To keep it gluten-free, substitute barley with quinoa. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.