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Best-ever slow cooker vegetable soup recipe
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Prep Time:
20 minutes
Cook Time:
360 minutes
Total Time:
380 minutes
Effortlessly make a nutritious veggie soup with barley in a slow cooker for a cozy home-cooked meal without the fuss of constant monitoring.
Ingredients:
  • 2 carrots, peeled, cut into 1.5cm pieces
  • 2 celery sticks, trimmed, cut into 1.5cm pieces
  • 1 large brown onion, finely chopped
  • 2 potatoes, peeled, cut into 1.5cm pieces
  • 300g sweet potato, peeled, cut into 1.5cm pieces
  • 2 garlic cloves, crushed
  • 20.00 ml finely chopped fresh rosemary
  • 500ml (2 cups) Liquid Stock Beef Style
  • 400g can diced tomatoes
  • 75g (1/3 cup) pearl barley, rinsed, drained
  • 1 zucchini, cut into 1.5cm pieces
  • 21.00 gm fresh lemon juice
  • 62.50 ml chopped fresh flat-leaf parsley
Instructions:
  • Add the carrot, celery, onion, potato, sweet potato, garlic, rosemary, stock, diced tomatoes, barley, and 500ml (2 cups) water into a slow cooker, then mix everything thoroughly.
  • Simmer on LOW for 6 hours (or HIGH for 3 hours) until veggies are tender and barley is cooked, adding zucchini during the last hour of cooking.
  • Mix in the bright and zesty lemon juice into the soup, season with your preferred spices, and serve the delightful soup topped with a sprinkle of fresh parsley.

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