Vegetable and Barley Soup

    • Prep Time18 mins
    • Total Time5 hrs 18 mins
    • Makes4 Servings
Vegetable and Barley Soup

Andrew Grinton

A hearty bowl of vegetable and barley soup awaits. Throw everything in the slow cooker in the morning and dinner is done. Easy peasy.


  • 3 tbsp olive oil

  • 1 cup chopped yellow onion

  • 1 cup diced carrots, (about 3/4-in. pieces)

  • 1 cup diced celery, (about 3/4-in. pieces)

  • 1 1/2 cup diced mushrooms, (about 3/4-in. pieces)

  • 1 tbsp chopped garlic

  • 1 tbsp chopped rosemary

  • 3 tbsp tomato paste

  • 6 cups sodium-free chicken broth

  • 1/3 cup pot barley

  • 1/2 tsp salt

  • 6 oz green beans, cut into 3/4-in. lengths (about 1 1/2 cups)


  • Heat oil in a large frying pan over medium-high. Add onions and sauté until lightly golden. Add carrots and celery and sauté until softened. Add mushrooms, garlic and rosemary, and sauté for 1 min. Add tomato paste and stir until vegetables are coated.

  • Scrape vegetable mixture into slow cooker and pour a little chicken stock into frying pan; use a rubber spatula to dissolve any tomato paste or flavourings stuck in the pan.

  • Pour this and the remaining chicken stock into the slow cooker.

  • Rinse barley in cold water until water runs clear and add to slow cooker along with salt and pepper.

  • Cover slow cooker and cook on low for 5 hrs.

  • Add green beans for the last hour of cooking.

Nutrition (per serving)

Protein 7g, Carbohydrates 28g, Fat 11g, Fibre 6g, Sodium 441mg.

Green beans that have been cooked for a long time lose their bright colour. But if you want to come home to a finished soup, you can add them from the beginning.

This article was originally published on Feb 01, 2013