Vegetable and Barley Soup



18 min


4 Servings

* PLUS Cooking time: 5 hours
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)

  • Calories
  • 231,
  • Protein
  • 7 g,
  • Carbohydrates
  • 28 g,
  • Fat
  • 11 g,
  • Fibre
  • 6 g,
  • Sodium
  • 441 mg.


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.