Slow Cooker Vegetable Barley Soup

November 19th, 2009

A couple of weeks ago I sent out a call for slow cooker recipes, and I got a terrific response. Thank you again! This recipe comes from reader Rebecca in DC, who adapted it from something she found on RecipeZaar. Rebecca calls it minestrone, and I would agree… except that there’s barley in it instead of pasta. To me, minestrone must have ditalini or similar, those small tube-shaped pasta pieces in it. So for my own reference, I have to call this a vegetable and barley soup. If you like minestrone, though, you will love this version. It is rich and velvety, even though it’s vegan. It is my favorite soup I’ve made in my slow cooker in recent memory. And, best of all, it uses up kale from my farm share. I thought it was delicious right out of the Crock-Pot, but Rebecca says it’s even better the next day, reheated.

Slow Cooker Vegetable Barley Soup
Adapted from Rebecca’s version

1 28 oz. can fire-roasted, crushed tomatoes
2 Tbsp. tomato paste
2 small zucchinis, skin on, diced
2 large carrots, diced
2 stalks celery, diced
1/2 c. barley, rinsed
1 large onion, diced
4 cloves garlic, minced
2 bay leaves
1 15 oz. can cannellini bean (or any white bean), rinsed
1 cup curly kale, roughly chopped
1 vegetable bouillon cube (I used Telma brand)
1 Tbsp. seasoning mix (I used Mrs. Dash)
6-8 cups of water
salt and pepper to taste

Add all ingredients up to and including 6 cups of water in a 6 quart or larger slow cooker. Cook on low for 8 hours. If needed, added additional water to thin, and season with salt and pepper.

Entry Filed under: CSA, Crock pot, Soup, Veggie Mains, Veggie Sides