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+ servings

Slow Cooker Vegetable Soup

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!
Cook Time: 8 hours
Total Time: 8 hours
Course: Soup
Cuisine: Canadian
Keyword: soup, vegetable soup
Servings: 8
Calories: 167kcal
Author: Robyn Gleason


  • 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.


Rice or pasta would work well instead of barley.


Calories: 167kcal | Carbohydrates: 37g | Protein: 5g | Fat: 1g | Sodium: 989mg | Potassium: 844mg | Fiber: 8g | Sugar: 10g | Vitamin A: 7860IU | Vitamin C: 48.3mg | Calcium: 84mg | Iron: 2.7mg
Tried this recipe?Let us know how it was!