It really doesn’t get easier than Slow Cooker Vegetable Soup, right? Throw everything in the crockpot, set for 8 hours and dinner is ready when you get home. A healthy, satisfying dinner! And the house smells sooooo good!
I’ve included barley in this recipe too for the bigger appetites in the family. And if your carnivores want more, pick up a rotisserie chicken on the way home to add more and stretch this recipe for an extra day. Best thing about this dish is that you can include any leftover veggies you happen to have in the fridge. In this day of rising food prices, we’ve got to make the most of our produce.
I’ve been chopping and freezing leftover veggies and storing them in the freezer for something just like this. You can even prep your veggies the night before so that it’s just a matter of tossing everything in the pot before heading out the door in the morning.
Slow Cooker Vegetable Soup
- 3 cloves garlic, minced
- 2 bay leaves
- 3 carrots, sliced thinly
- 2 stalks celery, chopped
- 2 cups frozen green beans
- 1 cup pearl barley
- 1 tsp smoked paprika
- 1 tbsp fresh oregano (1 tsp if using dried)
- 1 tbsp fresh thyme (1 tsp if using dried)
- 14 ounce can of diced tomatoes, (fire-roasted would be nice too)
- 8 cups low sodium, organic vegetable broth
- 1 cup fresh parsley, chopped
- 2 cups fresh baby spinach
- Combine all ingredients except parsley and spinach in the slow cooker, stirring to combine. Set for 8 hours on low.
- Remove bay leaves and add fresh parsley.
- Place a small handful of spinach on the bottom of each bowl, top with soup and serve.
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Recipe courtesy of Simply Fresh Dinners, A partner with Barrie Hill Farms in bringing fresh recipes to your table.
More Soup Recipes from Barrie Hill Farms
Vegetarian Butternut Squash Soup
Asparagus Soup Recipe with Spinach and Garlic