Slow Cooker Vegetable Barley Soup

November 19, 2009

091118minestrone

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.

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

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6 Comments

  • 1. Jodi  |  November 20, 2009 at 7:02 am

    Sounds good…minestrone taste with barley…and nice picture!

  • 2. chickinthekitchen.com &ra&hellip  |  December 6, 2009 at 10:26 pm

    […] Slow Cooker Vegetable Barley Soup, bagels, egg […]

  • 3. rainberryblue :: menu pla&hellip  |  December 8, 2009 at 2:38 am

    […] meatloaf)Friday: ham steaks with Quiche Lorraine SconesSaturday: Salsa Chicken (slow cooker)Sunday: Vegetable Barley Soup (slow […]

  • 4. chickinthekitchen.com &ra&hellip  |  December 10, 2009 at 7:46 pm

    […] over the winter. It’s just too much for a single recipe now, even though I do love it in my Slow Cooker Vegetable Barley Soup. I may do the same to the butternut squash, since it doesn’t seem very hardy and I […]

  • 5. chickinthekitchen.com &ra&hellip  |  September 22, 2010 at 8:47 pm

    […] J. got home early this evening, so I was able to pick up my farm share alone. Normally I like having the kids with me — it’s about as close to a vegetable as they get, willingly. But today, it was a relief to just do it by myself. I even wandered over to say hi to the goats, though I wasn’t willing to give up any of the gorgeous haul I got this week. No, not even the kale. I’m ready to start making some soup! […]

  • 6. chickinthekitchen.com &ra&hellip  |  September 28, 2010 at 8:05 pm

    […] that he’s comfortable with. Last night, for instance, I served French rolls (frozen) and Slow Cooker Vegetable Barley Soup. I thought it was unlikely they’d eat the soup (though A. did try it when he saw J. enjoying […]


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DaraI'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more about me and CITK, and keep in touch:

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