Description
This comforting and hearty soup brings the rustic charm of farm-style cooking to your kitchen with minimal effort. Packed with eight different colorful vegetables and fiber-rich pearl barley, it creates a thick, savory, and meat-free meal that warms the soul. Using a slow cooker, the flavors meld into a deep, umami-rich broth that is perfect for a busy weeknight dinner. It is a nutritious, beginner-friendly dish that proves healthy eating can be incredibly simple and satisfying for the whole family.
Ingredients
2 teaspoons olive oil
1 cup red bell pepper, chopped
1 yellow onion, diced
3 cloves garlic, minced
1 cup carrots, sliced
1 cup celery, diced
1 cup pearl barley
1 cup frozen corn
1 cup frozen peas
1 cup green beans, chopped
1 can (14 oz) diced tomatoes
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon dried thyme
6 cups vegetable broth
Salt and black pepper to taste
Instructions
Heat olive oil in a pan and sauté the onion, garlic, red bell pepper, carrots, and celery for 5 minutes until softened.
Transfer the sautéed vegetables into the slow cooker.
Add the pearl barley, frozen corn, frozen peas, green beans, diced tomatoes, tomato paste, smoked paprika, dried thyme, and vegetable broth to the slow cooker.
Stir well to combine all ingredients.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the barley is tender.
Season with salt and black pepper to taste before serving.
Notes
Feel free to add other seasonal vegetables like zucchini or kale during the last 30 minutes of cooking. If the soup becomes too thick, stir in an extra cup of broth. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Rustic American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 5g
- Sodium: 650mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg