Crock Pot Vegetable Barley Soup Food
SLOW COOKER VEGETABLE BARLEY SOUP RECIPE
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.
Provided by Dara Michalski | Cookin' Canuck
Categories Soups
Time 8h10m
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : ServingSize 1.75 Cups, Calories 164.7 kcal, Carbohydrate 34.6 g, Protein 4.5 g, Fat 0.7 g, Sodium 505.5 mg, Fiber 9 g, Sugar 8.5 g
SLOW-COOKER VEGETABLE SOUP WITH BARLEY
Save time slicing and dicing by using a combo of fresh and prepared frozen veggies in this wholesome soup with plenty of nutty pearl barley.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 8h25m
Yield 10
Number Of Ingredients 16
Steps:
- In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
- Cover; cook on Low setting 6 to 8 hours.
- About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.
Nutrition Facts : Calories 135, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 780 mg, Sugar 8 g
VEGETABLE-BEEF BARLEY SOUP (CROCK POT)
This has been a favorite in our home for many years. Great on those cold winter days. Serve with fresh homemade rolls for a complete meal.
Provided by PaulaG
Categories Meat
Time 8h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
- Mix all ingredients in 3 1/2- to 6-quart crock pot.
- Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.
SLOW COOKER BEEF BARLEY SOUP
A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. So much so, that I was requested to bring it to Christmas Eve dinner. I usually use leftover boneless beef short ribs.
Provided by HCHImCBb
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 8h10m
Yield 10
Number Of Ingredients 13
Steps:
- In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
- Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 19.7 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 6.1 g, Sodium 614.8 mg, Sugar 2.8 g
SLOW COOKER FRESH VEGETABLE-BEEF-BARLEY SOUP
Most vegetable-beef-barley soups are bland soups to help people that are ill, but I like vegetable-beef-barley soup to have more flavor, so I have worked at making this one have more flavor and more veggies then most. When I make this soup, I make my family a nice loaf of bread to serve them with it, plus I also give them a nice chunk of cheese. I also fix a light dessert or slice up some fruit.
Provided by rlt11_NMC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 8h20m
Yield 10
Number Of Ingredients 22
Steps:
- Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
- Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 37.7 g, Cholesterol 36 mg, Fat 5.2 g, Fiber 6.7 g, Protein 19 g, SaturatedFat 1.6 g, Sodium 879.5 mg, Sugar 9 g
BEEF BARLEY VEGETABLE SOUP
Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.
Provided by MARGOC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 5h50m
Yield 10
Number Of Ingredients 15
Steps:
- In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
- Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 321 calories, Carbohydrate 22.4 g, Cholesterol 61.8 mg, Fat 17.3 g, Fiber 5.1 g, Protein 20 g, SaturatedFat 6.1 g, Sodium 605.5 mg, Sugar 5.8 g
BEAKER'S VEGETABLE BARLEY SOUP
Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!
Provided by BEAKER1
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 17
Steps:
- Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.
Nutrition Facts : Calories 188 calories, Carbohydrate 37 g, Fat 1.6 g, Fiber 8.4 g, Protein 6.9 g, SaturatedFat 0.2 g, Sodium 968.8 mg, Sugar 7.2 g
BARLEY VEGETABLE SOUP
Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn't taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!
Provided by Taste of Home
Categories Lunch
Time 8h40m
Yield 12 servings (about 3-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender. , Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf.
Nutrition Facts :
VEGETABLE BARLEY SOUP
This soup uses fresh ingredients. It's hearty, filling and so easy to make!
Provided by Holly Nilsson
Categories Lunch Main Course Soup
Time 3h45m
Number Of Ingredients 17
Steps:
- Heat butter in a medium pan and cook onion until it is slightly tender, 2-3 minutes.
- Combine all ingredients in a 6qt slow cooker.
- Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
- Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and stir in the fresh parsley.
Nutrition Facts : Calories 306 kcal, Carbohydrate 60 g, Protein 16 g, Fat 2 g, SaturatedFat 1 g, Sodium 1104 mg, Fiber 12 g, Sugar 6 g, ServingSize 1 serving
CROCK POT VEGETABLE BARLEY SOUP
This is an easy recipe from Better Homes & Gardens that my husband and I enjoy with a nice crusty bread. It is very low in calories and is great for dieters, or those with restricted diets.
Provided by Maureen in MA
Categories Vegetable
Time 5h10m
Yield 5 side-dish servings, 5 serving(s)
Number Of Ingredients 13
Steps:
- In a 3-1/2- or 4-quart electric crockery cooker, combine all ingredients. Cover; cook on low-heat setting for 9 to 11 hours, or cook on high-heat setting for 4-1/2 to 5-1/2 hours.
Nutrition Facts : Calories 136.5, Fat 1.3, SaturatedFat 0.3, Cholesterol 0.2, Sodium 574.7, Carbohydrate 28.3, Fiber 7.7, Sugar 6.9, Protein 6
CHUNKY VEGGIE AND BARLEY SOUP (CROCK POT)
This vegetable and barely soup is stuffed full of healthy and tasty veggies and it tastes great too. You can throw everything in the crockpot before you leave for work and have a warm, filling and healthy soup waiting for you and your hungry family. Perfect for those chilly fall and winter nights. If you wanted to keep things vegetarian you could easily use vegetable stock in place of chicken stock.
Provided by Sarah_Jayne
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Throw everything into your crockpot and cook on low for 6 to 7 hours.
- The longer you cook it the thicker the soup will get as the barley.
- will soak up the liquid so if you are home just keep an eye on it now.
- and then to see if it is getting too thick for your liking.
Nutrition Facts : Calories 359.6, Fat 5.4, SaturatedFat 1.4, Cholesterol 10.8, Sodium 588.7, Carbohydrate 63.6, Fiber 9.8, Sugar 10.9, Protein 16.7
BEEF BARLEY VEGGY SOUP - CROCK POT
Make and share this Beef Barley Veggy Soup - Crock Pot recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 9h20m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ingredients in 4-5 quart crock pot slow cooker.
- Cover and cook on low setting 8-9 hours or until veggies and barley are tender.
Nutrition Facts : Calories 179, Fat 3.6, SaturatedFat 1.4, Cholesterol 43.5, Sodium 721.9, Carbohydrate 19.4, Fiber 4.1, Sugar 2.9, Protein 19
FRESH VEGETABLE-BEEF BARLEY SOUP
I found this recipe on the back of a box...can't even remember which one, but it is wonderful. Have used a crock pot and top of stove method.
Provided by TishT
Categories One Dish Meal
Time 8h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.
- Note: If you can't find the canned diced tomatoes with garlic, use 2 cans diced tomatoes and add 1/2 teaspoon garlic powder.
- You may also 3/4 cup frozen cut green beans and 2/3 cup frozen whole kernel corn.
- Rinse the frozen vegetables under cold running water to separate and partially thaw them before adding to the soup.
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