Crockpot Vegetable Barley Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 164.0
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 495.1 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 6.8 g
  • Protein: 4.7 g

View full nutritional breakdown of Crockpot Vegetable Barley Soup calories by ingredient


Great meatless meal - lots of veggies. Great meatless meal - lots of veggies.
Number of Servings: 10


    2 TBS olive oil
    * Onions, raw, 1.5 cup, chopped
    * Leeks, 2 cup
    * Carrots, raw, 1 cup, chopped
    * Celery, raw, 2 cup, diced
    * Green Peppers (bell peppers), 1 cup, chopped
    * Green Beans (snap), 2 cup
    * Yellow Sweet Corn, Frozen, 2 cup kernels
    * *Lipton Onion Mushroom Soup (Dry Mix), 2 packets
    * Water, tap, 3 cup
    * Del Monte Petite Cut Diced Tomatoes, any variety,
    1 28 oz. can plus 1 14.5 oz can
    * Barley, uncooked, 1/2 cup


Heat olive oil in a large pot. chop onions, leeks, carrots, celery, green peppers and add them to the pot, Stir occasionally and cook until onions are soft. Put into a crock pot with cut up green beans, frozen corn, 2 packets of the dry soup mix, 3 cups of water and both cans of diced tomatoes. Stir thoroughly and cook on low for 4 hours, add barley, then cook another 4 hours on low OR cook on high for 2 hours, add barley, the cook another 2 hours on high.
Serve with homemade bread or cornbread. (bread not included in calorie count.

Serving Size: makes 10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user SUEINWISCO.