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Veggie and Barley Soup

Veggie and Barley Vegan Soup

Course: Soup
Cuisine: Australian
Keyword: Slow Cooker Meals, vegan, vegetarian
Prep Time: 30 minutes
Cook Time: 8 hours
Servings: 6
Calories: 250 kcal


  • 800 g of pumpkin seeds removed and cut into 2 cm cubes
  • 250 g of red sweet potatoes peeled and cut into 2 cm cubes
  • 1 medium onion finely diced or crushed in the wizz
  • 2 carrots cut into circles
  • 2 celery stick sliced finely
  • 4 cloves of garlic minced
  • 1 cup of pearl barley rinsed
  • 1 tin crushed tomatoes
  • 1 tablespoon fresh thyme leaves
  • ¼ cup chopped flat leaf parsley
  • 1500 ml Vegetable stock salt reduced
  • 750 ml of water


  1. Put all the ingredients into the slow cooker bowl and mix together to roughly combine.
  2. Pop the bowl into the slow cooker appliance.
  3. Place the lid on and turn the slow cooker on to low and cook for 8 hours.
  4. Serve with crusty bread or toasted sour dough topped with pesto and season to taste.
Nutrition Facts
Veggie and Barley Vegan Soup
Amount Per Serving
Calories 250 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1057mg46%
Potassium 916mg26%
Carbohydrates 58g19%
Fiber 11g46%
Sugar 10g11%
Protein 6g12%
Vitamin A 26436IU529%
Vitamin C 45mg55%
Calcium 121mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.