Barley Vegetable Soup

READY IN: 4hrs 25mins
Recipe by charlened

Sounds good

Top Review by Vino Girl

I was so happy to find a meatless barley soup recipe, and this is a good one. I stuck pretty close to the recipe - I did use quite a bit more garlic, pepper and herbs than called for, and instead of the canned red beans I used a cup each of Great Northern and pinto beans (I cook large batches of dry beans and freeze them for later). When the soup was done, I felt it needed a little something so I put in a bit of basalmic vinegar. This soup reminds me a lot of minestrone. It has a wonderful Italian tomato and herb aroma, it's colorful, and has a nice blend of flavors and textures. I actually left mine on LOW for over 12 hours, and that was fine. I had some of the leftovers for lunch and it reheated perfectly. Thanks so much for this delicious recipe.

Ingredients Nutrition

Directions

  1. In crock pot place beans, corn, barley, undrained tomatoes, mushrooms, onions, carrot, celery, garlic& seasonings.
  2. Pour broth over all.
  3. Cover, cook on low 8-10 hours or high 4-5 hours.

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