Description
This hearty Vegetable Barley Soup is a comforting and nutritious meal perfect for chilly days. Combining pearl barley with a medley of fresh vegetables, aromatic spices, and rich broth, it slowly simmers in a slow cooker to develop deep flavors. Easy to prepare and ideal for batch cooking, this soup is perfect for a wholesome lunch or dinner that satisfies and nourishes.
Ingredients
Scale
Vegetables
- 1 onion, diced
- 1 large potato, cubed (or sweet potato)
- 1 carrot, chopped
- 2 ribs celery, chopped
- 1 cup frozen corn kernels, thawed
- 1 green bell pepper, chopped
Grains
- ½ cup pearl barley
Liquids & Sauces
- 14.5 ounces canned diced tomatoes (with juice)
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 8 cups beef broth or vegetable broth
Spices & Seasonings
- 1 teaspoon butter
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper, to taste
Garnish
- 2 tablespoons chopped fresh parsley
- Optional Parmesan cheese for serving
Instructions
- Sauté the Onion: Heat 1 teaspoon of butter in a medium pan over medium heat. Add the diced onion and cook for 2-3 minutes until it becomes slightly tender and translucent, which helps release its flavors for the soup base.
- Combine the Ingredients: In a 6-quart slow cooker, add the sautéed onion, pearl barley, canned diced tomatoes with their juice, cubed potatoes (or sweet potatoes), chopped carrot, chopped celery, thawed corn kernels, and chopped green bell pepper. Sprinkle in the garlic powder, Italian seasoning, smoked paprika, and add the bay leaf.
- Add the Liquids: Pour the balsamic vinegar, Worcestershire sauce, and beef or vegetable broth into the slow cooker. Stir well to combine all ingredients evenly.
- Slow Cook: Cover the slow cooker and set it to cook on low for 7-8 hours, or on high for 3-4 hours, until the barley is tender and the vegetables are cooked through.
- Finishing Touches: Once cooked, discard the bay leaf. Season the soup with salt and freshly ground black pepper according to your taste. Garnish with chopped fresh parsley and, if desired, sprinkle some Parmesan cheese on top before serving for an extra layer of flavor.
Notes
- You can substitute sweet potato for regular potato for a slightly sweeter flavor and more vitamins.
- Use vegetable broth to keep the soup vegetarian; beef broth adds a richer flavor.
- Adjust the seasoning and spices to your preference, adding more or less garlic powder or Italian seasoning as desired.
- For a thicker soup, let it cook longer, or mash some of the potatoes with a spoon before serving.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
