Garden Barley Soup

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A hearty mix of vegetables and barley, its a perfect comfort food for a cold night. Prepare the vegetables the night before and then throw them in the slow cooker in the morning to come home to a great smelling kitchen and a finished dinner!

Yield: 6 servings


  • 1 large sweet potato peeled and cubed
  • 1 cups corn
  • 1 cups carrots diced
  • 1 cups cut green beans
  • 3 celery ribs thinly sliced
  • 1 small onion chopped
  • 1 cup chopped green pepper
  • 2 garlic cloves minced
  • 6 cups water
  • 2 can (14.5 ounces) vegetable broth
  • 1 cup medium pearl barley
  • 1 bayleaf
  • 1 teaspoon fennel seed crushed (optional)
  • 1 teaspoon pepper
  • 1 can (14.5 ounces) diced tomatoes


  1. In a 5-qt slow cooker, combine first eight ingredients.
  2. Stir in the water, broth, barley, and seasonings.
  3. Cover and cook on low for 8-9 hours, or until barley and vegetables are tender.
  4. Stir in tomatoes; cover and cook on high 10-20 minutes or until heated through. Discard bay leaf before serving.


Substitutions: use white potatoes, any assorted frozen vegetables on hand; leftover fresh vegetables from farmers market, etc.
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