Fall Vegetable Crock Pot Barley Soup Food

SLOW-COOKER VEGETABLE SOUP WITH BARLEY

Slow-Cooker Vegetable Soup with Barley image

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

Ingredients

1 cup uncooked regular pearl barley
1 dried bay leaf
1/2 teaspoon fennel seed
1 1/2 cups ready-to-eat baby-cut carrots, halved crosswise
1 cup sliced celery (2 medium stalks)
1 medium onion, chopped (about 1/2 cup)
1/2 cup chopped green bell pepper (1/2 medium)
2 cloves garlic, minced
1 large dark-orange sweet potato, peeled, cubed
1 1/2 cups frozen corn (from 1-lb bag)
1 1/2 cups frozen cut green beans (from 1-lb bag)
1 1/4 teaspoons salt
1/4 teaspoon pepper
2 cans (14 oz each) vegetable broth
6 cups water
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

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

SLOW-COOKER BEAN AND BARLEY SOUP

Slow-Cooker Bean and Barley Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 8h15m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed
1/2 cup pearl barley
3 cloves garlic, smashed
2 medium carrots, roughly chopped
2 ribs celery, roughly chopped
1/2 medium onion, roughly chopped
1 bay leaf
Kosher salt
2 teaspoons dried Italian herb blend
Freshly ground black pepper
1/2 ounce dried porcini mushrooms, crumbled if large, optional
One 14-ounce can whole tomatoes, with juice
3 cups cleaned baby spinach leaves (about 3 ounces)
1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling
Extra-virgin olive oil, for drizzling

Steps:

Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

Nutrition Facts : Calories 463 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 4 milligrams, Sodium 2693 milligrams, Protein 23 grams, Sugar 11 grams

SLOW COOKER VEGETABLE BARLEY SOUP RECIPE

Slow Cooker Vegetable Barley Soup Recipe image

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

Ingredients

1 yellow onion (chopped)
2 carrots (cut into 1/2-circles)
2 stalks celery (chopped)
1 medium sweet potato (peeled and cut into 3/4-inch pieces)
4 garlic cloves (minced)
1 1/2 cups frozen green beans
3/4 cup pearl barley
1 teaspoon paprika
1 teaspoon dried oregano
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 14 ounce can petite diced tomatoes
6 cups low sodium vegetable broth
2 cups water
1/4 cup minced flat-leaf parsley

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

VEGETABLE BARLEY SOUP

Vegetable Barley Soup image

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

Ingredients

1 teaspoon butter
1 onion
½ cup pearl barley
14 ½ ounce canned diced tomatoes (with juice)
1 large potato (cubed or sweet potato)
1 carrot (chopped)
2 ribs celery (chopped)
1 cup frozen corn (defrosted)
1 green bell pepper (chopped)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
1 bay leaf
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
8 cups beef broth (or vegetable broth)
2 tablespoons fresh parsley (chopped)

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

CHUNKY VEGGIE AND BARLEY SOUP (CROCK POT)

Chunky Veggie and Barley Soup (Crock Pot) image

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

Ingredients

3/4 cup pearl barley
6 cups chicken stock
2 cups leeks, cut in half and roughly sliced
1 cup carrot, roughly chopped
1 cup celery, roughly chopped
1 cup button mushroom, sliced
1 cup frozen corn
1/2 cup frozen peas
1 teaspoon herbes de provence
1/2 teaspoon garlic powder
1 teaspoon dried onion flakes
1 bay leaf

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

CROCK POT BEEF BARLEY SOUP

Crock Pot Beef Barley Soup image

This is a really easy and good soup. Add more beef broth if looking for a very beefy taste and thicken up with cornstarch & beef broth. My family just loves this dish and ask for it frequently. The main thing to remember is to NOT STIR the soup until close to the end of cooking time.

Provided by Chippie1

Categories One Dish Meal

Time 10h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb cubed beef stew meat
2 cups carrots, sliced thin
1 cup celery, thin sliced
3/4 cup chopped green pepper
1 large onion, diced
1/2 cup barley
1/4 chopped parsley
4 beef bouillon cubes
1 (10 ounce) can beef broth
2 teaspoons salt
3/4 teaspoon dried basil
2 tablespoons catsup
5 cups water

Steps:

Layer in crock pot.
Vegetables and meat.
Barley, beef broth, and spices.
Cover with water.
DO NOT STIR.
Cook on low 10 hours; high 6 hours, or combination of above.

FALL VEGETABLE CROCK POT BARLEY SOUP

Fall Vegetable Crock Pot Barley Soup image

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.

Provided by Jane McWey @janem19327

Categories Vegetable Soup

Number Of Ingredients 17

Ingredients

1 cup(s) diced onion
3 clove(s) 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 teaspoon(s) dried tyme
1/2 teaspoon(s) dried rubbed sage
1/4 teaspoon(s) sea salt
1/2 teaspoon(s) ground black pepper
4 cup(s) vegetable broth
1/4 cup(s) 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

Steps:

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.

CROCK POT VEGETABLE BARLEY SOUP

Crock Pot Vegetable Barley Soup image

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

Ingredients

3 cups water
1 (14 1/2 ounce) can diced tomatoes
1 (10 ounce) package frozen mixed vegetables
1 medium zucchini, quartered lengthwise and sliced
2 stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 ounces tomato sauce (about 1/2 cup)
1/3 cup barley
4 teaspoons chicken bouillon granules
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1 dash ground red pepper

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

WEIGHT WATCHERS CROCK POT BEEF,BARLEY AND ROOT VEGETABLE SOUP

Weight Watchers Crock Pot Beef,barley and Root Vegetable Soup image

2 1/3 cup = 5 points. From WW Slow Good Cookbook. If refrigerated for more than a day, barley may absorb some liquid. You can add broth or water when reheated. The soup has enough flavor so it will not dilute the taste. You can sub celeriac and rutabaga in the veggie mix- Just keep the broth to root veggie ratio about the same.

Provided by Antifreesz

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 turnips, peeled and chopped
2 onions, sliced thinly
2 carrots, chopped
1 parsnip, peeled and chopped
3/4 cup pearl barley
1 1/4 lbs beef chuck, boneless diced
2 bay leaves
1 garlic clove, peeled
1/2 teaspoon pepper, fresh ground
8 cups beef broth, reduced sodium
2 cups water
1/2 cup parsley, flat leaf chopped

Steps:

Preheat oven 450 degrees.
Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet.
Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minutes.
On another baking sheet arrange beef in single layer and roast on upper oven rack, turning twice until browned about 20 minutes.
Transfer beef and veggies to a 5 or 6 quart slow cooker.
Add bay leaves, garlic, salt and pepper.
Pour broth and water over beef and veggies.
Cover and cook until the beef and veggies are fork tender, about 4-5 hours on high or 8 to 10 hours on low.
Discard the bay leaves and garlic.
Stir in parsley.

BARLEY VEGETABLE SOUP

Barley Vegetable Soup image

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

Ingredients

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans (14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

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-BEEF BARLEY SOUP (CROCK POT)

Vegetable-Beef Barley Soup (Crock Pot) image

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

Ingredients

1 1/2 lbs lean stewing beef
1/2 cup bell pepper, chopped
1 (16 ounce) package frozen mixed vegetables (I use a gumbo blend.)
3/4 cup chopped onion
2/3 cup uncooked barley
2 1/2 cups water
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 teaspoon garlic powder
2 teaspoons beef bouillon
2 (14 1/2 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce

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.

CROCK POT VEGETABLE BEEF BARLEY SOUP

Crock Pot Vegetable Beef Barley Soup image

Make and share this Crock Pot Vegetable Beef Barley Soup recipe from Food.com.

Provided by DKobler

Categories Easy

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

3/4 cup chopped onion
3/4 cup cut green beans
2/3 cup uncooked barley
2/3 cup frozen corn, carrots & peas mix
1 1/2 cups water
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 1/2 lbs beef stew meat, - 3/4-inch squares
1/2 cup bell pepper (small pepper)
1/2 cup white pearl onion (I use frozen )
2/3 cup diced potato
2/3 cup chopped cabbage
2 cans beef broth, - 14 1/2 ounces each
2 cans diced tomatoes with garlic, undrained - 14 1/2 ounces each
1 can tomato sauce, - 8 ounces

Steps:

Mix all ingredients in a 6 quart slow cooker.
Cover and cook on low 8 to 9 hours or until vegetable and barley are tender.

Nutrition Facts : Calories 319.7, Fat 18.5, SaturatedFat 7, Cholesterol 71.4, Sodium 765.8, Carbohydrate 16.2, Fiber 3.3, Sugar 1.5, Protein 22.1

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