Best 6 Crock Pot Lentil Vegetable Barley Soup Recipes

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Indulge in a hearty and wholesome journey with our diverse collection of crock pot lentil, vegetable, and barley soup recipes. Embark on a culinary adventure as we explore delectable variations that cater to various dietary preferences and taste buds. From classic lentil soup brimming with earthy flavors to hearty vegetable-packed soups bursting with vibrant colors and textures, our recipes promise a symphony of flavors in every spoonful. Discover the comforting embrace of barley soups, where tender grains lend a delightful chewiness and rustic charm. Whether you're a seasoned soup enthusiast or a novice cook seeking a nourishing and satisfying meal, our crock pot soup extravaganza is sure to delight and inspire. Prepare to tantalize your taste buds with these culinary creations, perfect for cozy dinners, quick lunches, or meal prepping for the week ahead.

Let's cook with our recipes!

SLOW-COOKER BISTRO LENTIL-BARLEY SOUP



Slow-Cooker Bistro Lentil-Barley Soup image

Enjoy this easy barley soup made with turkey, lentils and veggies - a hearty slow-cooked dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h10m

Yield 10

Number Of Ingredients 10

1 bag (16 ounces) brown lentils, sorted and rinsed
2 medium onions, chopped (1 cup)
2 medium carrots, diced (1 cup)
1 can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained
12 ounces smoked turkey kielbasa, cut lengthwise into fourths, then sliced
1/3 cup uncooked barley
2 cans (14 1/2 ounces each) ready-to-serve beef broth
3 1/2 cups water
Dijon mustard, if desired
Prepared horseradish, if desired

Steps:

  • Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart Crock-Pot slow cooker. Stir in broth and water.
  • Cover and cook on low heat setting 9 to 10 hours or until lentils and vegetables are tender. Top each serving with dollop of mustard and horseradish.

Nutrition Facts : Calories 210, Carbohydrate 36 g, Cholesterol 20 mg, Fiber 12 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg

SLOW COOKER VEGETABLE BARLEY SOUP RECIPE



Slow Cooker Vegetable Barley Soup Recipe image

This Slow Cooker Vegetable Barley Soup recipe (vegan) couldn't be easier. Just throw everything in the crockpot and walk away! Healthy, delicious and packed with nutrients.

Provided by Dara Michalski | Cookin' Canuck

Categories     Soups

Time 8h10m

Number Of Ingredients 16

1 yellow onion (chopped)
2 carrots (cut into 1/2-circles)
2 stalks celery (chopped)
1 medium sweet potato (peeled and cut into 3/4-inch pieces)
4 garlic cloves (minced)
1 1/2 cups frozen green beans
3/4 cup pearl barley
1 teaspoon paprika
1 teaspoon dried oregano
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 14 ounce can petite diced tomatoes
6 cups low sodium vegetable broth
2 cups water
1/4 cup minced flat-leaf parsley

Steps:

  • 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.

Nutrition Facts : ServingSize 1.75 Cups, Calories 164.7 kcal, Carbohydrate 34.6 g, Protein 4.5 g, Fat 0.7 g, Sodium 505.5 mg, Fiber 9 g, Sugar 8.5 g

VEGETABLE BARLEY SOUP



Vegetable Barley Soup image

This soup uses fresh ingredients. It's hearty, filling and so easy to make!

Provided by Holly Nilsson

Categories     Lunch     Main Course     Soup

Time 3h45m

Number Of Ingredients 17

1 teaspoon butter
1 onion
½ 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
½ teaspoon smoked paprika
1 bay leaf
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
8 cups beef broth (or vegetable broth)
2 tablespoons fresh parsley (chopped)

Steps:

  • Heat butter in a medium pan and cook onion until it is slightly tender, 2-3 minutes.
  • Combine all ingredients in a 6qt slow cooker.
  • Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
  • Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and stir in the fresh parsley.

Nutrition Facts : Calories 306 kcal, Carbohydrate 60 g, Protein 16 g, Fat 2 g, SaturatedFat 1 g, Sodium 1104 mg, Fiber 12 g, Sugar 6 g, ServingSize 1 serving

ITALIAN LENTIL AND BARLEY SOUP



Italian Lentil and Barley Soup image

This is a surprisingly filling, vegetarian, crock pot soup. It is very good, and easy to prepare the night before, or chop the veggies in advance and turn it on before you leave for work in the morning. Goes great with a crusty bread.

Provided by Shaye

Categories     One Dish Meal

Time 13h15m

Yield 12

Number Of Ingredients 15

1 cup lentils
1/3 cup pearl barley
1 cup carrot (chopped)
1 cup celery (chopped)
1 cup onion (chopped)
2 garlic cloves (minced)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
3 1/2 cups broth
2 1/2 cups water
14 1/4 ounces regular stewed tomatoes or 14 1/4 ounces crushed tomatoes
1/4 cup fresh parsley, finely chopped (optional)
2 tablespoons cider vinegar (optional)

Steps:

  • Sort through lentils to remove debris and shriveled beans, then rinse.
  • Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf.
  • Pour in broth, water, and tomatoes.
  • Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours.
  • Discard bay leaf and just before serving stir in parsley and vinegar. (If you don't use the vinegar, the soup might taste more bland as you're omitting a major contributor of flavor.).
  • Lentils aren't like dried beans. They don't require soaking and cook pretty quickly when you do it right.
  • When you buy your lentils, go somewhere that has a decent turnover so your lentils haven't been sitting on the shelf for years. Also, don't add any additional salt to the soup while it is cooking, and don't add lentils to already boiling water as either one can make lentils tough.

Nutrition Facts : Calories 62, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.1, Sodium 269.8, Carbohydrate 12.7, Fiber 3.2, Sugar 2.9, Protein 2.9

CROCK POT LENTIL VEGETABLE BARLEY SOUP RECIPE - (4.2/5)



Crock Pot Lentil Vegetable Barley Soup Recipe - (4.2/5) image

Provided by DreiFromBK

Number Of Ingredients 13

1/2 large onion or one small onion, diced
1 green bell pepper, diced
2 medium summer squash (or zucchini), halved lengthwise and sliced thinly
1 C carrots, thinly sliced
1/2 C red lentils
1/2 C yellow split peas
1/2 C barley
1 can diced tomatoes
3 C vegetable broth (or chicken or beef), plus ~2 C extra water
1/2 t salt
1/2 t sugar
1/4 t black pepper
fresh or dried basil to top (optional)

Steps:

  • As with all crock pot recipes, this is a breeze to put together. Dice and layer all the veggies, and top with the grains, liquids and the spices (except the basil). The order I used was: onions and bell peppers, squash and carrots, lentils, peas, and barley, diced tomatoes and broth, salt, pepper, sugar, and finally the extra water. Set the crock pot on low for eight hours or on high for four hours. The lentils, peas, and barley will absorb a lot of water, so you may need to add even more extra (unless you like a nice thick soup like I do-then you will be very pleased when you arrive home from class!). Top with a sprinkle of basil and some pepper and enjoy!

BARLEY LENTIL SOUP



Barley Lentil Soup image

Canadian Living recently featured a an article promoting recipes rich in grains. This soup looked so comforting and satisfying, I knew that as autumn arrived it would be the perfect meal. Submitted for 'Zaar World Tour.

Provided by justcallmetoni

Categories     Grains

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 onion, coarsely chopped
2 garlic cloves, minced
1 large carrot, chopped
1 stalk celery, chopped
1 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
salt
4 cups vegetable stock
2 cups water
1 cup brown lentils or 1 cup green lentil
1/4 cup barley
1/4 cup fresh parsley, chopped
1/4 cup nonfat plain yogurt (optional) or 1/4 cup low-fat plain yogurt (optional)
1 tablespoon fresh parsley, minced (optional)

Steps:

  • In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
  • Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
  • Stir in chopped parsley before serving.
  • To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.

Tips:

  • Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good vegetables to use include carrots, celery, onions, potatoes, and tomatoes.
  • Don't be afraid to experiment with different spices and herbs. A little bit of cumin, coriander, or thyme can go a long way in enhancing the flavor of your soup.
  • Add some protein to your soup. This could be in the form of lentils, beans, chicken, or beef. Adding protein will make your soup more filling and satisfying.
  • Cook your soup on low heat for a long time. This will allow the flavors to meld together and develop. A slow cooker is a great way to do this.
  • Serve your soup with a side of bread or crackers. This will help to soak up the broth and make your meal more complete.

Conclusion:

Crock-Pot lentil vegetable barley soup is a delicious, healthy, and easy-to-make meal. It's perfect for a cold winter day or a busy weeknight. With a few simple ingredients and a little bit of time, you can have a delicious and nutritious soup that the whole family will love.

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