Slow Cooker Barley and Bean Soup
Recipe type: Soup
Serves: 6
Sometimes I think everything cooked in the slow cooker turns out tasting like, well, it came out of the slow cooker. This recipe really blew me away with its lovely flavor, meaty texture (thanks to the barley and chickpeas), and I-need-to-slurp-this-soup NOW aroma!
  • 1 tablespoon extra virgin olive oil
  • One 10-ounce package sliced mushrooms, roughly chopped
  • 1 small onion, roughly chopped
  • 4 cups all-natural vegetable broth
  • One 14.5-ounce can petite diced fire-roasted tomatoes
  • One 15-ounce can chickpeas, drained and rinsed
  • 3 carrots, peeled, sliced lengthwise, and cut into ¼-inch-thick half moons (about 1-1/2 cups)
  • ⅓ cup pearled barley
  • 6 fresh thyme sprigs
  • Grated Parmesan cheese, optional
  • Fresh parsley leaves, optional
  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and onion and cook, stirring frequently, until softened, about 7 minutes. Season with kosher salt and black pepper.
  2. Place the cooked mushroom mixture, broth, tomatoes, chickpeas, carrots, barley, and thyme in a 5- or 6-quart slow cooker and mix until combined.
  3. Cover and cook on low until the carrots are tender, about 7 hours.
  4. Remove the thyme stems, serve in individual bowls, and top with Parmesan cheese and parsley as desired.
Each bowlful has over a day's worth of immune-boosting vitamin A. Thank you carrots!
Nutrition Information
Serving size: 1 generous cup Calories: 220 Fat: 5g Saturated fat: 0.5g Carbohydrates: 37g Sodium: 630mg Fiber: 4g Protein: 9g
Recipe by Lizs Healthy Table at