Vegetable Barley Soup

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Homemade Vegetable Barley Soup is thick, hearty, and jam-packed with fresh veggies in a flavorful broth!

Simply combine all ingredients in the slow cooker and let the Crock Pot do the rest! The result is a perfectly healthy meal that everyone will love!

Vegetable Barley Soup in a crock pot with a ladle

A Fresh and Hearty Favorite

This is the perfect budget-friendly soup and is great if you’re short on time! Just set it and forget it…until the house smells amazing in a few hours that is!

This soup is so versatile! If you have extra veggies in the fridge or garden, chop them up and add them in to stretch this soup even further.

You can keep it vegetarian or add some protein like beef or chicken! This classic Crockpot favorite that can be made with any leftover veggies or meat.

Slow cooker vegetable barley soup is packed with healthy veggies and fiber.

Dry ingredients for vegetable barley soup in a crock pot

Ingredients and Variations

Whatever ingredients are in the pantry, fridge, or garden can be used to give this vibrant soup extra texture, color, and flavor!

BARLEY This veggie barley soup is made with pearl barley! Quinoa, rice, pasta or lentils will also taste delicious if you don’t have barley (cooking time may vary based on the grain added).

VEGETABLES This soup is loaded with fresh veggies! Carrots, celery, potato, tomato, corn, and bell peppers are all added to this soup, but any vegetable will work great. Zucchini, mushrooms, green beans, or even cauliflower.

BROTH Beef broth is added to this soup because of the rich flavor it adds. Use vegetable broth to make this a vegetarian soup!

SPICES Garlic powder, Italian seasoning, and a bay leaf are all that’s needed to complete the flavor of this soup!

To Add a Little Protein: Toss in some chuck roast beef, ground beef or turkey, leftover shredded chicken or steak. If your meat is already cooked, add it in the last hour of cooking. Or keep it meatless by adding in lentils, garbanzo beans or black beans to stretch this soup even further!

Vegetable Barley Soup in a ladle in a crock pot cooked and ready to serve

How to Make Vegetable Barley Soup

An easy and super healthy soup will be ready and waiting in the Crockpot!

  1. Combine all ingredients (per recipe below) in a crockpot except for tomatoes.
  2. Cook until barley is tender. Add tomatoes.
  3. Discard bay leaf and serve.

Season with salt, pepper, and a sprinkle of Parmesan cheese if desired. If you have fresh herbs on hand (parsley or basil) stir those in just before serving.

Serve with homemade french bread and a beet salad for a complete meal! Serve with some homemade cheesy breadsticks and a tangy cucumber tomato salad!

Overview of two bowls of vegetable barley soup

Tips for Perfect Barley Soup

  • Like most soups, vegetable barley soup only gets better the next day. Store in a covered container in the refrigerator for up to four days.
  • To reheat and refresh the flavors, just add a few dashes of salt and pepper and heat on the stovetop.
  • To freeze vegetable barley soup, ladle chilled soup directly into zippered bags and label them with the date. Lay them flat in the freezer and once they are frozen, store the bags upright to save freezer space. Vegetable barley soup should keep about 8 weeks in the freezer!

More Soup-er Recipes

Did you make this Vegetable Barley Soup?  Be sure to leave a rating and a comment below!

Vegetable Barley Soup in a crock pot with a ladle
4.97 from 26 votes
Review Recipe

Vegetable Barley Soup

Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 8 servings
Author Holly Nilsson
This soup uses fresh ingredients. It's hearty, filling and so easy to make!



  • 1 teaspoon olive oil
  • 1 onion
  • 1 cup pearl barley
  • 14 ½ ounce canned diced tomatoes with juice
  • 1 large potato cubed or sweet potato
  • 1 carrot chopped
  • 2 ribs celery chopped
  • 1 cup frozen corn defrosted
  • 1 green bell pepper chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 8 cups beef broth or vegetable broth

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  • Combine all ingredients in a 6qt slow cooker except tomatoes.
  • Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
  • Add tomatoes with juices 30 minutes before serving.
  • Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and parsley if desired.

Recipe Notes

To keep this vegetarian, use vegetable broth and replace the Worcestershire sauce with a vegetarian alternative.
Fresh vegetables can be replaced with 2 cups frozen vegetables.
This veggie barley soup is made with pearl barley!
Quinoa, rice, pasta or lentils will also taste delicious if you don't have barley (cooking time may vary based on the grain added). 
To Add a Little Protein:
Cooked ground beef can be added to this recipe before cooking.
Other meats can be added and if already cooked, add it in the last hour of cooking.
Add in canned and rinsed lentils, garbanzo beans or black beans to stretch this soup even father!

Nutrition Information

Calories: 306, Carbohydrates: 60g, Protein: 16g, Fat: 2g, Saturated Fat: 1g, Sodium: 1104mg, Potassium: 1650mg, Fiber: 12g, Sugar: 6g, Vitamin A: 2868IU, Vitamin C: 41mg, Calcium: 81mg, Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best vegetable barley soup, crockpot vegetable barley soup, how to make barley soup, slow cooker vegetable soup
Course Lunch, Main Course, Soup
Cuisine American
Vegetable barley soup in a crockpot with writing
Two bowls of vegetable barley soup with writing
vegetable barley soup being served with writing
Top image - two bowls of vegetable barley soup. Bottom image - vegetable barley soup ingredients in a crockpot

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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