28+ Easy and Delicious Crockpot Barley Soup Recipes for Any Season

When the weather cools down and you’re craving something hearty, healthy, and easy to prepare, there’s nothing quite like a steaming bowl of soup.

Barley, with its chewy texture and hearty flavor, is the perfect base for a variety of soups that can be made with minimal effort.

Whether you’re looking for a comforting vegetable soup or a meaty, protein-packed dish, a crockpot is the ultimate tool to make delicious barley soups with ease.

In this blog post, we’ve gathered over 28 crockpot barley soup recipes that are both delicious and nutritious.

These soups not only require simple ingredients, but the slow cooking process ensures the flavors meld together beautifully, making them perfect for meal prep or feeding a hungry family.

Get ready to indulge in warm, filling, and satisfying meals all winter long!

28+ Easy and Delicious Crockpot Barley Soup Recipes for Any Season

Crockpot barley soups are a fantastic choice for anyone looking to enjoy a nutritious and filling meal without spending hours in the kitchen.

With these 28+ recipes, you can explore a wide variety of flavors, from earthy vegetables to savory meats, ensuring there’s a barley soup recipe for every taste.

The best part?

With a slow cooker, you can simply toss in the ingredients, set it, and forget it, leaving you with a flavorful soup that’s ready to enjoy at the end of a long day.

So, gather your ingredients, grab your crockpot, and start cooking these wholesome, hearty barley soups that will nourish you all season long.

Hearty Vegetable Barley Soup

This recipe offers a warm, comforting bowl packed with earthy flavors and wholesome ingredients. Perfect for cold days or a nourishing weeknight dinner, this barley soup is rich in fiber and nutrients while staying low in fat. The slow-cooked vegetables develop deep flavors, making every spoonful satisfying and delicious.

Ingredients:

• 1 cup pearl barley
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 cup diced tomatoes (canned or fresh)
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried basil
• 2 bay leaves
• 1 cup frozen green beans or peas
• Salt and pepper to taste

Instructions:

1. Rinse the barley thoroughly and set it aside.
2. Add the onion, carrots, celery, and garlic to the crockpot.
3. Stir in the diced tomatoes, vegetable broth, thyme, basil, and bay leaves.
4. Add the barley and mix well.
5. Cover and cook on low for 6–8 hours or high for 3–4 hours until the barley is tender.
6. About 30 minutes before serving, add the frozen green beans or peas. Season with salt and pepper to taste.
7. Remove bay leaves before serving.

This soup is an ideal make-ahead meal, as it tastes even better the next day. Pair it with crusty bread for a complete and satisfying dish.

Savory Mushroom Barley Soup

This rich and earthy barley soup brings out the best of mushrooms, complemented by aromatic herbs and hearty grains. Perfect for vegetarians or anyone seeking a meat-free comfort food option, this recipe balances indulgence with wholesome goodness.

Ingredients:

• 1 cup pearl barley
• 1 lb assorted mushrooms (button, cremini, or shiitake), sliced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 4 cups vegetable or beef broth
• 1 cup water
• 1 tsp Worcestershire sauce (optional for depth)
• 1 tsp dried thyme
• ½ tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet and sauté mushrooms until lightly browned. Add garlic and cook for another minute.
2. Transfer the mushrooms to the crockpot along with the onion, carrot, barley, broth, and water.
3. Stir in Worcestershire sauce (if using), thyme, smoked paprika, salt, and pepper.
4. Cover and cook on low for 7–8 hours or high for 4–5 hours until the barley is tender.
5. Taste and adjust seasonings as needed.
6. Garnish with fresh parsley before serving.

Enjoy this savory soup with a side salad or as a stand-alone dish. The depth of flavor from the mushrooms ensures it’s a hit with all palates.

Chicken and Barley Soup with Herbs

For a protein-packed twist on traditional barley soup, this recipe incorporates tender chicken and a medley of fresh herbs. It’s a hearty meal that brings comfort to the table, perfect for feeding a hungry family.

Ingredients:

• 2 boneless, skinless chicken breasts
• ¾ cup pearl barley
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 bay leaf
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions:

1. Place chicken breasts in the crockpot. Add onion, carrots, celery, and garlic around them.
2. Pour in chicken broth and add barley, oregano, rosemary, and bay leaf.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is cooked through and barley is tender.
4. Remove the chicken, shred it with forks, and return it to the crockpot.
5. Stir in the lemon juice, season with salt and pepper, and remove the bay leaf.
6. Garnish with parsley or dill before serving.

This hearty soup is a satisfying one-pot meal that feels like a warm hug. Serve with warm rolls or a slice of cornbread for a wholesome family dinner.

Beef and Barley Soup with Root Vegetables

This beef and barley soup is rich and filling, with tender chunks of beef and a mix of hearty root vegetables. Perfect for a cold evening, the slow cooking brings out the natural sweetness of the vegetables, creating a robust and comforting dish.

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 1 cup pearl barley
• 2 medium potatoes, peeled and diced
• 2 carrots, chopped
• 2 parsnips, peeled and chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 6 cups beef broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Brown the beef cubes in a skillet over medium-high heat, then transfer them to the crockpot.
2. Add the potatoes, carrots, parsnips, onion, garlic, barley, broth, thyme, rosemary, and bay leaves.
3. Stir to combine, cover, and cook on low for 7–8 hours or high for 4–5 hours until the beef is tender and the barley is cooked.
4. Remove the bay leaves and season with salt and pepper to taste before serving.

This beefy soup is a hearty, satisfying meal on its own, but pairs wonderfully with a side of crusty bread or a fresh salad for a complete dinner.

Lentil and Barley Soup

This nutritious soup is a blend of lentils and barley, making it an excellent choice for anyone seeking a high-protein, plant-based meal. Full of savory flavors and warming spices, it’s a filling and satisfying dish that’s both wholesome and delicious.

Ingredients:

• ½ cup lentils, rinsed
• 1 cup pearl barley
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 1 can diced tomatoes (14.5 oz)
• 6 cups vegetable broth
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. Add all ingredients to the crockpot, including the lentils, barley, onion, garlic, carrots, celery, tomatoes, broth, and spices.
2. Stir to combine, cover, and cook on low for 7–8 hours or high for 4–5 hours until the lentils and barley are tender.
3. Taste and adjust seasoning with salt and pepper before serving.

This vibrant and colorful soup is perfect as a vegan meal or a side dish. It’s rich in fiber and protein, providing a healthy and filling option that everyone will love.

Italian Barley Soup with Spinach

This Italian-inspired barley soup is full of flavor, featuring fresh spinach and a mix of herbs. The combination of barley, tomatoes, and savory spices makes for a deliciously balanced and nutritious meal.

Ingredients:

• 1 cup pearl barley
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups spinach, chopped
• 1 can diced tomatoes (14.5 oz)
• 6 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Grated Parmesan for topping (optional)

Instructions:

1. In a crockpot, combine the barley, onion, garlic, spinach, tomatoes, and vegetable broth.
2. Stir in the oregano, basil, red pepper flakes (if using), and season with salt and pepper.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until the barley is tender.
4. Before serving, stir in grated Parmesan cheese if desired.

This hearty soup pairs perfectly with a slice of Italian bread or garlic toast, making it an excellent meal for any occasion. The spinach adds a burst of color and nutrition to the dish, making it as wholesome as it is tasty.

Chicken, Kale, and Barley Soup

A nourishing and delicious soup, this recipe incorporates hearty kale, tender chicken, and wholesome barley, creating a rich and flavorful dish that’s packed with vitamins and minerals. The perfect combination of protein, greens, and grains will keep you feeling full and satisfied.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup pearl barley
• 3 cups kale, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp lemon zest
• Salt and pepper to taste

Instructions:

1. Add the chicken breasts to the crockpot with the barley, onion, garlic, carrots, kale, chicken broth, thyme, oregano, and lemon zest.
2. Stir everything together, cover, and cook on low for 6–7 hours or high for 3–4 hours until the chicken is fully cooked and the barley is tender.
3. Shred the chicken and return it to the soup, then season with salt and pepper.

This chicken and barley soup is an ideal choice for meal prep, as the flavors only improve with time. It’s a filling and comforting dish, offering a hearty balance of protein and vegetables.

Tomato and Barley Soup

This simple yet flavorful soup combines the tanginess of tomatoes with the heartiness of barley. Perfect for a light meal or a starter, it’s easy to make and full of bright, fresh flavors that are sure to please.

Ingredients:

• 1 cup pearl barley
• 1 can diced tomatoes (14.5 oz)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 cup carrots, chopped
• 6 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Add all the ingredients to the crockpot, including barley, tomatoes, onion, garlic, carrots, broth, oregano, and basil.
2. Stir well to combine, then cover and cook on low for 7–8 hours or high for 4–5 hours until the barley is tender.
3. Taste and adjust seasonings with salt and pepper before serving.

This tangy tomato and barley soup is a great dish for any occasion. Serve it with a sprinkle of Parmesan cheese or a drizzle of olive oil for added richness and flavor.

Sweet Potato and Barley Soup

This delicious soup combines the sweetness of roasted sweet potatoes with the hearty texture of barley, creating a well-balanced and nourishing dish. Perfect for those who love a bit of sweetness in their savory meals, this soup is an excellent choice for a filling lunch or dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup pearl barley
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 6 cups vegetable broth
• Salt and pepper to taste
• 1 cup coconut milk (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Add the diced sweet potatoes, barley, onion, garlic, cumin, and vegetable broth to the crockpot.
2. Stir well and cover, cooking on low for 7–8 hours or high for 4–5 hours until the barley is tender and the sweet potatoes are soft.
3. If desired, stir in coconut milk for a creamier texture and adjust seasoning with salt and pepper.
4. Garnish with fresh cilantro before serving.

This soup is perfect for those who enjoy a touch of sweetness in their savory dishes. The creamy coconut milk adds a luxurious texture, making it feel like a special meal.

Cabbage and Barley Soup

This healthy and hearty cabbage and barley soup is packed with flavors that develop beautifully over a slow cook. The cabbage gives the soup a satisfying texture, while the barley provides a lovely chewiness, making it an excellent dish for those looking for a filling, nutritious meal.

Ingredients:

• 1 small head of cabbage, chopped
• 1 cup pearl barley
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 1 celery stalk, diced
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Add all the ingredients to the crockpot, including the cabbage, barley, onion, garlic, carrots, celery, broth, thyme, and bay leaf.
2. Stir to combine, then cover and cook on low for 6–8 hours or high for 4–5 hours until the barley is tender and the cabbage is soft.
3. Remove the bay leaf, then season with salt and pepper to taste.

This cabbage and barley soup is a great low-calorie, high-fiber option. It’s perfect for those who want a light but filling meal that’s also easy to make and super nutritious.

Spicy Sausage and Barley Soup

This sausage and barley soup is a flavorful, spicy twist on a classic. The hearty sausage adds richness, while the barley soaks up all the flavorful juices. With a touch of heat, this soup is perfect for those who enjoy a little spice in their meals.

Ingredients:

• 1 lb spicy Italian sausage, casing removed
• 1 cup pearl barley
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 can diced tomatoes (14.5 oz)
• 6 cups chicken broth
• 1 tsp dried oregano
• 1 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. In a skillet, cook the sausage over medium-high heat until browned and crumbled. Transfer to the crockpot.
2. Add the onion, garlic, carrots, celery, tomatoes, barley, chicken broth, oregano, and red pepper flakes (if using) to the crockpot.
3. Stir to combine, cover, and cook on low for 6–7 hours or high for 3–4 hours until the barley is tender.
4. Season with salt and pepper to taste before serving.

This spicy sausage and barley soup is perfect for those looking for a bold, warming dish. It’s a great balance of flavors, with the sausage giving it depth and the barley offering a chewy texture.

Pea and Barley Soup

A simple and nutritious option, this pea and barley soup is light yet satisfying. The peas lend a natural sweetness, while the barley gives it a nice, hearty texture. It’s a wonderful choice for a vegan meal that doesn’t skimp on flavor.

Ingredients:

• 1 cup dried split peas
• 1 cup pearl barley
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 carrots, sliced
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Add the peas, barley, onion, garlic, carrots, vegetable broth, thyme, and bay leaf to the crockpot.
2. Stir to combine, cover, and cook on low for 6–8 hours or high for 4–5 hours until the peas and barley are tender.
3. Remove the bay leaf, then season with salt and pepper to taste before serving.

This pea and barley soup is perfect for a wholesome and filling meal. The peas add a lovely sweetness that pairs well with the savory flavors of the broth and barley.

Chicken and Sweet Corn Barley Soup

This chicken and sweet corn barley soup brings together the richness of chicken, the sweetness of corn, and the heartiness of barley. It’s a perfect family-friendly meal that’s quick to prepare and offers great flavor and nutrition.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 1 cup pearl barley
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 cups water
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Add the chicken, barley, corn, onion, garlic, chicken broth, water, thyme, and oregano to the crockpot.
2. Stir well to combine, cover, and cook on low for 6–7 hours or high for 3–4 hours until the chicken is cooked through and the barley is tender.
3. Season with salt and pepper to taste before serving.

This soup is a delicious and satisfying dish for the whole family. The sweet corn adds a touch of sweetness to the savory chicken and barley, making for a comforting and filling meal.

Barley and Bean Soup

Packed with protein and fiber, this barley and bean soup is both hearty and healthy. The combination of beans and barley offers a wonderful texture, and the variety of beans provides a great balance of flavors. It’s a versatile soup that can be made with whichever beans you prefer.

Ingredients:

• 1 cup pearl barley
• 1 can kidney beans (15 oz), drained and rinsed
• 1 can black beans (15 oz), drained and rinsed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, chopped
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Add the barley, beans, onion, garlic, carrots, vegetable broth, cumin, and oregano to the crockpot.
2. Stir well to combine, then cover and cook on low for 6–7 hours or high for 3–4 hours until the barley is tender.
3. Season with salt and pepper to taste before serving.

This barley and bean soup is not only nutritious but also super filling. It’s a great option for meal prepping and will keep you full for hours, making it perfect for lunch or dinner.

Spinach and Mushroom Barley Soup

A rich, earthy soup, this spinach and mushroom barley soup combines the deep flavors of sautéed mushrooms with the heartiness of barley. The spinach adds a fresh pop of color and nutrition, making it an all-around wholesome meal.

Ingredients:

• 1 cup pearl barley
• 1 lb mushrooms (cremini, button, or a mix), sliced
• 3 cups spinach, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions:

1. In a skillet, sauté the mushrooms with a bit of olive oil until browned. Add garlic and cook for another minute, then transfer to the crockpot.
2. Add the barley, onion, spinach, broth, thyme, and rosemary to the crockpot.
3. Stir to combine, cover, and cook on low for 6–7 hours or high for 3–4 hours until the barley is tender.
4. Season with salt and pepper to taste before serving.

This mushroom and barley soup is an earthy, flavorful dish that is comforting and filling. The mushrooms add a savory depth, while the spinach makes it even more nutritious. It’s the perfect soup for mushroom lovers.

Lamb and Barley Soup

This lamb and barley soup is a rich and flavorful dish that combines tender chunks of lamb with hearty barley, creating a comforting meal full of savory goodness. The lamb adds a depth of flavor that pairs perfectly with the chewy barley, while the vegetables add brightness and texture.

Ingredients:

• 1 lb lamb stew meat, cubed
• 1 cup pearl barley
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups beef or lamb broth
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Brown the lamb cubes in a skillet over medium-high heat, then transfer them to the crockpot.
2. Add the barley, onion, carrots, celery, garlic, broth, rosemary, thyme, and bay leaf to the crockpot.
3. Stir to combine, cover, and cook on low for 6–7 hours or high for 3–4 hours until the lamb is tender and the barley is cooked.
4. Remove the bay leaf and season with salt and pepper to taste before serving.

This lamb and barley soup is perfect for a cozy, hearty dinner. The tender lamb and chewy barley make it a satisfying dish, and it’s great for special occasions or a flavorful weeknight meal.

Pork and Barley Soup

This pork and barley soup is both hearty and savory, with tender pieces of pork and chewy barley simmering in a flavorful broth. The pork adds richness to the soup, while the barley and vegetables provide a hearty, wholesome base.

Ingredients:

• 1 lb pork shoulder, cut into cubes
• 1 cup pearl barley
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, diced
• 6 cups chicken or pork broth
• 1 tsp dried sage
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Brown the pork cubes in a skillet over medium-high heat, then transfer them to the crockpot.
2. Add the barley, onion, garlic, carrots, celery, broth, sage, thyme, and bay leaf.
3. Stir to combine, cover, and cook on low for 6–7 hours or high for 3–4 hours until the pork is tender and the barley is cooked.
4. Remove the bay leaf and season with salt and pepper to taste before serving.

This pork and barley soup is a filling, comforting dish that’s perfect for a family dinner. The pork adds a wonderful richness, and the barley soaks up all the flavors, making every bite satisfying.

Tomato, Basil, and Barley Soup

A classic and flavorful combination, this tomato, basil, and barley soup is light yet hearty. The tangy tomatoes pair beautifully with the fresh basil, while the barley adds a chewy texture that makes this soup filling and satisfying.

Ingredients:

• 1 cup pearl barley
• 2 cans diced tomatoes (14.5 oz each)
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup fresh basil leaves, chopped
• 6 cups vegetable or chicken broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Add the barley, tomatoes, onion, garlic, basil, broth, oregano, and thyme to the crockpot.
2. Stir to combine, cover, and cook on low for 6–7 hours or high for 3–4 hours until the barley is tender.
3. Season with salt and pepper to taste before serving.

This tomato, basil, and barley soup is bright and flavorful, with the fresh basil adding a lovely herbaceous note. It’s an ideal dish for a light lunch or a quick dinner when you’re craving something comforting and healthy.

Barley and Roasted Red Pepper Soup

This barley and roasted red pepper soup is a delicious and colorful dish with a smoky sweetness from the roasted peppers. The barley gives the soup a nice texture, while the peppers add depth and richness, making it a wonderful vegetarian option.

Ingredients:

• 1 cup pearl barley
• 2 red bell peppers, roasted and chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 6 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Roast the red bell peppers by placing them on a baking sheet under a broiler until the skins are charred. Let them cool, peel the skins, and chop the peppers.
2. Add the barley, roasted red peppers, onion, garlic, broth, smoked paprika, and basil to the crockpot.
3. Stir to combine, cover, and cook on low for 6–7 hours or high for 3–4 hours until the barley is tender.
4. Season with salt and pepper to taste before serving.

This roasted red pepper and barley soup is a flavorful and satisfying vegetarian dish. The smoky depth of the roasted peppers adds an irresistible element to the soup, making it a unique and delicious meal.

Butternut Squash and Barley Soup

This butternut squash and barley soup is creamy, sweet, and savory, making it a perfect autumn-inspired meal. The natural sweetness of the squash pairs wonderfully with the earthy barley, while the soup itself is rich and comforting.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup pearl barley
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 6 cups vegetable broth
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• Salt and pepper to taste

Instructions:

1. Add the butternut squash, barley, onion, garlic, broth, cinnamon, and nutmeg to the crockpot.
2. Stir to combine, cover, and cook on low for 6–7 hours or high for 3–4 hours until the barley is tender and the squash is soft.
3. Season with salt and pepper to taste before serving.

This butternut squash and barley soup is a rich and flavorful dish that’s perfect for a cozy fall dinner. The sweetness of the squash blends beautifully with the spices, while the barley adds a satisfying chewiness.

Chickpea and Barley Soup

This chickpea and barley soup is a hearty, protein-packed meal that’s both comforting and nutritious. The chickpeas provide a nice creamy texture, while the barley gives the soup its chewiness. Together, they make a filling and wholesome meal.

Ingredients:

• 1 cup pearl barley
• 1 can chickpeas (15 oz), drained and rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, chopped
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Add the barley, chickpeas, onion, garlic, carrots, broth, cumin, and oregano to the crockpot.
2. Stir to combine, cover, and cook on low for 6–7 hours or high for 3–4 hours until the barley is tender.
3. Season with salt and pepper to taste before serving.

This chickpea and barley soup is full of protein, fiber, and flavor. It’s a great option for anyone looking for a vegetarian dish that’s both filling and nourishing.

Note: More recipes are coming soon!