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Yummy Fall Vegetable Barley Soup

Updated: May 23, 2020

Fall is here and warm soups are the absolute best on brisk days. This one is great as you can make it first thing in the morning and let it simmer and cook throughout the day in a slow cooker. Absolutely delicious and amazing veggies. The stalk is made vegan friendly and usually gluten free but honestly anything goes! Here is what we picked today:)


-6 cups no salt veggie broth. I like the Campbells No Salt Vegetable broth. It has basically the same ingredients we are adding to the soup!!!

-14 oz. can of no salt diced tomotoes

-1 cup of barley. You could use a bean, lentil, or quinoa if you wanted a protein in the soup. Totally up to you. Since I make a huge batch to freeze - I usually go with rice or barley and will add any of the above on the day I cook that batch. Then nothing gets soft! If you are gluten free - you could add a different grain here such as orzo or rice!

-1 small onion

-2-3 carrots

-2-3 celery stalks

-chopped zucchini

-1 cup green beans OR edamme

-1 cup chopped potatoes

-1 cup chopped sweet potatoe

-1.5 tsp paprika

-1 tsp dried oregano

-1 tsp dried thyme

-1.5 tsp cumin


-.5 tsp salt (optional)

Combine all the ingredients in a slow cooker and let that baby do its thing! I take mini glass containers and freeze for a chilly day when you want something hot and delicious and filled with amazingness! I freeze it vegan friendly but once you defrost it you can always add chicken or turkey to it later! We also add quinoa, beans, chickpea, or lentil to keep it vegan but add a touch more protein! Anything goes but the base stalk is complete and yummy!!!!! Enjoy and Happy Thanksgiving

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