Vegetable Barley Soup Recipe

Vegetable Barley Soup Recipe

How To Make Vegetable Barley Soup

Barley soup is also known as Krupnik to the Polish which is a thick and creamy soup. For this recipe, we enrich it with a variety of healthy vegetables.

Preparation: 15 minutes
Cooking: 3 hours 30 minutes
Total: 3 hours 45 minutes



  • 1tspolive oil
  • 1pconion
  • 1cuppearl barley
  • 14 ½ozcanned tomatoeswith juice, diced
  • 1largepotatoor sweet potato, cubed
  • 1pccarrotchopped
  • 2stacksribs celerychopped
  • 1cupfrozen corndefrosted
  • 1pcgreen bell pepperchopped
  • 1tspgarlic powder
  • 1tspItalian Seasoning
  • 1bay leaf
  • 1tbspWorcestershire sauce
  • 8cupsbeef brothor vegetable broth


  1. Combine all ingredients in a 6-quart slow cooker except tomatoes.

  2. Cook on low 7 to 8 hour or on high 3 to 4 hours until barley is tender.

  3. Add tomatoes with juices 30 minutes before serving.

  4. Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and parsley if desired.


  • Calories: 190.01kcal
  • Fat: 1.65g
  • Saturated Fat: 0.34g
  • Monounsaturated Fat: 0.64g
  • Polyunsaturated Fat: 0.47g
  • Carbohydrates: 36.34g
  • Fiber: 6.88g
  • Sugar: 4.72g
  • Protein: 9.79g
  • Sodium: 549.32mg
  • Calcium: 59.50mg
  • Potassium: 954.20mg
  • Iron: 2.52mg
  • Vitamin A: 76.66µg
  • Vitamin C: 27.73mg
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