Sweet Potato Barley Soup


Sweet potatoes, corn and green beans are seasoned with garlic, onion and fennel in this hearty soup. The winter veggies are mixed with barley and cooked slowly in a crockpot before marinated tomatoes complete the dish with a bright, flavorful finish. This recipe comes to us from Toni of Toni’s Treehouse.

Serves 6

  • 1 cup medium pearl barley
  • 1 bay leaf
  • 1/2 teaspoon fennel
  • 9 ounces carrots, sliced
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 3 garlic cloves, minced
  • 2 sweet potatoes, peeled and chopped
  • 2 cups fresh, frozen or canned corn kernals
  • 2 cups fresh, frozen or canned green beans
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 14 ounce cans low sodium vegetable broth
  • 4 cups water
  • 1 14 ounce can diced tomatoes with herbs, undrained

    Place the barley, bay leaf, fennel, carrots, onion, celery, garlic, sweet potatoes, corn, green beans, salt, pepper, vegetable broth and water in a slow cooker. Do not stir.

    Cover the crockpot and cook on low for 6-8 hours. Stir and add the tomatoes with their juices. Cover the crockpot again and cook 10-15 minutes more, or until the soup is hot.

    Remove the bay leaf, serve into 6 bowls and enjoy.

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    Nutrition Information

    Sweet Potato Barley Soup

    Servings per Recipe: 6

    Amount per Serving

    Calories:  254.6

    Calories from Fat:  13

    Total Fat:  1.5g

    Saturated Fat:  .2g

    Cholesterol:  0mg

    Sodium:  176.4mg

    Potassium:  787mg

    Carbohydrates:  56.8g

    Dietary Fiber:  11.2g

    Protein:  7.6g

    Sugars:  10.2g

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