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Vegetable Barley Soup


    1 yellow onion, chopped
    2 carrots, cut into ½-circles
    2 stalks celery, chopped
    1 medium sweet potato, peeled and cut into ¾-inch pieces
    4 garlic cloves, minced
    1 ½ cups frozen green beans
    ¾ cup pearl barley
    1 tsp paprika
    1 tsp dried oregano
    ¾ tsp dried thyme
    ½ tsp salt
    ½ tsp ground pepper
    1 (14 oz.) can petite diced tomatoes
    6 cups low-sodium vegetable broth
    2 cups water
    ¼ cup minced flat-leaf parsley


    Combine all of the ingredients, except for the parsley, in a large (6-quart) slow cooker.
    Cook on LOW until the barley is tender, about 8 hours.
    Stir in the parsley. Serve