Best Crock Pot Vegetable Barley Soup Recipes

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.

CROCK POT LENTIL VEGETABLE BARLEY SOUP RECIPE - (4.2/5)

Crock Pot Lentil Vegetable Barley Soup Recipe - (4.2/5) image

Provided by DreiFromBK

Number Of Ingredients 13

Ingredients

1/2 large onion or one small onion, diced
1 green bell pepper, diced
2 medium summer squash (or zucchini), halved lengthwise and sliced thinly
1 C carrots, thinly sliced
1/2 C red lentils
1/2 C yellow split peas
1/2 C barley
1 can diced tomatoes
3 C vegetable broth (or chicken or beef), plus ~2 C extra water
1/2 t salt
1/2 t sugar
1/4 t black pepper
fresh or dried basil to top (optional)

Steps:

As with all crock pot recipes, this is a breeze to put together. Dice and layer all the veggies, and top with the grains, liquids and the spices (except the basil). The order I used was: onions and bell peppers, squash and carrots, lentils, peas, and barley, diced tomatoes and broth, salt, pepper, sugar, and finally the extra water. Set the crock pot on low for eight hours or on high for four hours. The lentils, peas, and barley will absorb a lot of water, so you may need to add even more extra (unless you like a nice thick soup like I do-then you will be very pleased when you arrive home from class!). Top with a sprinkle of basil and some pepper and enjoy!

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 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

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.

FALL VEGETABLE CROCK POT BARLEY SOUP

Fall Vegetable Crock Pot Barley Soup image

A medley of vegetables with beans and barley males a healthy crock pot soup.

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

1 cup Sweet Onion
3 cloves Garlic
2 stalks Celery
2 Carrots
1 Red Pepper
1 Sweet Potato
⅛ tsp Dried Thyme Leaves
⅛ tsp Dried Rubbed Sage
¼ tsp Sea Salt
⅛ tsp Black Pepper
2 cups Vegetable Broth
2 cup Water
½ cup Pearl Barley
1× 15.8 oz can Dark Red Kidney Beans
1× 15.8 oz can Great Northern or Any White Beans & Juice
3 Tbsp Tomato Paste or

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 and tomato paste, then mix well and allow to heat for 10 minutes before serving.

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