Vegetable and barley soup (crockpot recipes)

In an effort to return to clean eating for weight loss, I got out my new crockpot and went through my fridge to clean it out. I’m so bad at stocking up on vegetables and forgetting about them once they go into the crisper drawers.

One of my fitness goals this year is to eat more natural products like fruits and vegetables, and to experiment with more crockpot recipes. So, to kick off the year, I thought I would start off with a lazy “leftover” soup recipe.

Why is it a leftover soup recipe? Because I’m literally using up the vegetables in my fridge that are near expiration. As a single person on a budget, this is always a struggle. I really need to get better with food prep at the start of each week. Tomorrow is grocery day, and so that is my plan – to meal prep for the week.

I found a stash of pot barley that I forgot I had in the cupboard and threw them in last minute. I also have some quinoa that I need to use up eventually. With the soaring cost of food expected in 2022, I’ve started using glass jars to stock up on dried foods. I’ll write a separate post on that later.


  • 2 cups of diced celery sticks
  • 2 cups of baby carrots (peeled)
  • 2 cups of zucchini slices
  • 1 cup of frozen corn
  • 1 large can of diced or stewing tomatoes
  • 1 cup of pot barley (rinsed)
  • 1 carton of chicken broth
  • 1 teaspoon of minced garlic
  • Optional: 1 cup of yellow onion (I skipped this)
  • Seasoning: salt, black pepper, basil and oregano


In a large crockpot (I use an 8 quart), add in the broth. I used about 3/4 of the Campbell’s Chicken broth box. I find using vegetable broth is too much for vegetable soups. You can use chicken or beef stock to give an added punch of flavour.

Drop in the vegetables – carrots, zucchini, celery. Mix well. Add in the minced garlic, canned tomatoes and give it a good stir.

Add in the pot barley and seasoning to taste. You can add in whatever spices you enjoy cooking with. I have my kitchen staples on hand at all times: salt, pepper, oregano, basil. The stewing tomatoes also were pre-seasoned and that should add a bit more flavour.

Add in the frozen corn in the last hour of cooking. It doesn’t take long to cook and the last thing you want is overly done corn!

Turn the slow cooker on HIGH and cook for 4.5 hours or LOW for 8 hours. It’s currently 3 pm and I expect the soup to be ready for dinner time. I’ll probably give it 4 hours.


As a single person, crockpot recipes like this will feed me for a few days. I find that I tire easily of soup after a couple of days. So, I will dish out enough for two meals and then freeze the rest. I need to order a few more freezer friendly containers soon.

This recipe is great for vegetarians and can be adapted for vegans easily. It’s versatile and you can add in other vegetables that you like. I prefer using fresh vegetables when it comes to soups and stews but frozen veggies can be cheaper this time of year.

What goes well with soup on a cold winter’s day? That’s easy.

Try pairing the soup with a delicious grilled cheese or Rueben sandwich. Or you can make biscuits from scratch and dip them into the soup.

There’s nothing more comforting than a good bowl of tomato soup with a cheese sandwich that takes me back to my childhood. Don’t you agree?

What are your favorite soup recipes? Let me know in the comments!


Make sure to scroll over to my FOOD page to discover all my recipes. Cooking is a hobby and I really hope to get more into sharing clean and healthy recipes with you. As the year goes on, I’ll be breaking the recipes into separate pages – so stay tuned. This blog is a work in progress.

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If you love trying new recipes, then follow my blog! I’ll be trying new recipes weekly. I love to cook and bake – and I LOVE my new crockpot so much! You will never be spammed with annoying pop ups.

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