Slow Cooker Vegetable Barley Soup for Cozy Nights

When the weather turns chilly, there's nothing quite like a warm bowl of Slow Cooker Vegetable Barley Soup. This cozy dish is a family favorite, especially for my son Jake, who insists on having it every Sunday night. It’s hearty, healthy, and perfect for those lazy evenings when you want something comforting without too much fuss.

Why You’ll Love It

• It’s packed with nutritious veggies and whole grains.
• You can set it and forget it—perfect for busy days.
• It’s a budget-friendly meal that everyone loves.

Pure Comfort

This soup is pure comfort in a bowl. The barley adds a delightful chewiness, while the veggies bring a burst of color and flavor. Plus, it fills your kitchen with a warm, inviting aroma that makes everyone feel at home.

What You Need

• 1 tbsp 1 tablespoon olive oil – For sautéing the onions.
• 1 1 large yellow onion, diced – Adds a sweet base flavor.
• 2 2 cloves garlic, minced – For a fragrant kick.
• 2 2 medium carrots, diced – Adds sweetness and color.
• 2 2 celery stalks, diced – For crunch and flavor.
• 1 1 bell pepper, diced – Any color works, adds freshness.
• 1 1 zucchini, diced – For a tender texture.
• 1 cup 1 cup pearl barley – A hearty grain that thickens the soup.
• 6 cups 6 cups vegetable broth – Use low-sodium for a healthier option.
• 1 tsp 1 teaspoon dried thyme – Adds a lovely herbal note.
• 1 tsp 1 teaspoon dried oregano – For extra flavor.
• to taste Salt and pepper to taste – Season to your liking.
• 1 cup 1 cup frozen peas – Stir in at the end for sweetness.

Time to Cook

Prep: 15 minutes | Cook: 6 hours | Total: 6 hours 15 minutes | Difficulty: Easy | Make-Ahead: Yes, it’s great for meal prep.

Steps to Make It

1. Start by heating the olive oil in a skillet over medium heat. Add the diced onion and cook until it turns translucent, about 5 minutes. This will create a flavorful base for your soup.
2. Next, stir in the minced garlic, carrots, celery, and bell pepper. Sauté for another 3-4 minutes until the veggies soften a bit. The aroma will start to fill your kitchen, making everyone curious about dinner.
3. Transfer the sautéed vegetables to your slow cooker. Add the diced zucchini, pearl barley, vegetable broth, thyme, oregano, salt, and pepper. Give it a good stir to combine everything well.
4. Cover the slow cooker and set it on low for about 6 hours. You’ll know it’s done when the barley is tender and the veggies are cooked through. The soup should look thick and hearty.
5. About 15 minutes before serving, stir in the frozen peas. They’ll add a pop of color and sweetness. Let them heat through until they’re bright green.
6. Serve the soup hot, garnished with fresh herbs if you like. It’s perfect with some crusty bread on the side for dipping.

Make It Perfect

• For a spicier kick, add a pinch of red pepper flakes while sautéing the veggies.
• If you’re short on time, you can skip the sautéing step and add all ingredients directly to the slow cooker. Just be aware that the flavors may not be as rich.

Mix It Up

• Swap the barley for quinoa for a gluten-free option.
• Add in your favorite beans for extra protein.

Perfect Partners

• Serve with a side salad for a complete meal.
• Pair with garlic bread for a comforting dinner.

💡 For more recipes, follow me on Facebook and Pinterest.

FAQs

Conclusion

This Slow Cooker Vegetable Barley Soup is a delightful way to warm up on a chilly night. With its wholesome ingredients and easy prep, it’s sure to become a staple in your home. So grab your slow cooker and let the cozy nights begin!

Slow Cooker Vegetable Barley Soup for Cozy Nights

A hearty and healthy slow cooker vegetable barley soup with a mix of nutritious veggies and whole grains, perfect for cozy and easy meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 6 minutes mins

Course Dinner, Soup

Cuisine American

Equipment

• Skillet
• slow cooker

Ingredients

  

Main

• 1 tbsp olive oil For sautéing the onions.
• 1 large yellow onion diced – Adds a sweet base flavor.
• 2 cloves garlic minced – For a fragrant kick.
• 2 medium carrots diced – Adds sweetness and color.
• 2 stalks celery diced – For crunch and flavor.
• 1 bell pepper diced – Any color works, adds freshness.
• 1 zucchini diced – For a tender texture.
• 1 cup pearl barley A hearty grain that thickens the soup.
• 6 cups vegetable broth Use low-sodium for a healthier option.
• 1 tsp dried thyme Adds a lovely herbal note.
• 1 tsp dried oregano For extra flavor.
• to taste salt and pepper Season to your liking.
• 1 cup frozen peas Stir in at the end for sweetness.

Instructions

 

• Heat olive oil in a skillet over medium heat.
• Add diced onion and cook until translucent, about 5 minutes.
• Stir in minced garlic, carrots, celery, and bell pepper; sauté for 3-4 minutes until softened.
• Transfer the sautéed vegetables to a slow cooker.
• Add diced zucchini, pearl barley, vegetable broth, thyme, oregano, salt, and pepper; stir to combine.
• Cover and cook on low for about 6 hours until barley is tender and vegetables are cooked.
• Stir in frozen peas about 15 minutes before serving and heat through.
• Serve hot, optionally garnished with fresh herbs.

Keyword barley, Comfort Food, easy, Healthy, Slow Cooker, vegetable soup