Sometime you think things will be easy peasy pumpkin squeezy and they’re just not.
Like understanding football.
And putting air in your tires.
And returning a computer charger you bought on eBay.
And not burning garlic.
I may not have know who was playing in the Super Bowl or what the hell to do when I have low tire pressure, but I do know how to make an easy dinner.
Correct me if I’m wrong, but isn’t there nothing worse than thinking a recipe will be easy only to find that it takes you half the afternoon to make? Prep time seven minutes…more like seven HOURS.
The only thing worse than difficult recipes that appear to be quick and easy are tasty-looking recipes that taste like dirty socks. I hereby solemnly swear that this crockpot soup is not only incredibly simple to make, but it also tastes like a big bowl of comforting deliciousness. Simply chop your veggies, measure out your broth and grains, and cook her up in the crockpot! Consider dinner done.
I added some little lentils for a protein boost, but you could get away with leaving them out if you’re not a legume lover.
So if you don’t know what first down means and that little low tire pressure signal makes you want to curl up in a ball and cry, have no fear. Life will go on. Just swan-dive into this soup and I promise everything else will fall into place.
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PinIngredients
- 6 cups vegetable broth
- 1 cup water
- 3 large carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3/4 cup pearled barley
- 1/4 cup brown or green lentils
- 16 oz button mushrooms, chopped
- 2 bay leaves
- 1 tsp thyme
- 1 1/4 tsp salt (or to taste)
- Freshly ground black pepper
Instructions
- Place all ingredients in a crockpot. Cook on high for about 3 hours, or until grains are cooked through and vegetables are tender. Season with salt and pepper to taste.
Cathy says
This looks wonderful and i used to make something similar. Since then i need to eat gluten free (mostly) and was wondering if you knew of any grain that woud take the place of barley, especially in this particular recipe? Any suggestions?
Alexis says
Hmmm maybe just use more lentils?
Terri says
What would be the directions to make this without a crockpot?
Alexis says
I would bring it all to a boil and then reduce the heat and simmer it covered until the barley and lentils are cooked through.
Maryea {happy healthy mama} says
Ooh it’s been too long since I’ve had barley. This looks absolutely fabulous and I will be making it soon! My crockpot and I are becoming BFFs lately.
She Rocks Fitness says
Definitely going to make this very soon…I love barley and haven’t had it in a really long time! Thanks for sharing! :)
Chelsey says
This is right up my alley! Can’t wait to try this!! And those bowls/cups are SO cute! Where are they from? Thanks!
Julia says
Giiiiirl, you and I would be hot messes if we ever went on a road trip together, cause I epically suck at the tire pressure thing too. This lentil soup looks marvelously easy and healthy! I want it all in my facetrap!
Alexis says
Your facetrap NEEDS DIS. Screw tires.
Alysia @ Slim Sanity says
I always feel like superwoman whenever I fill my tires with air, lol
Alexis says
Right?! It’s the worst.
Hannah @ CleanEatingVeggieGirl says
I am a sucker for anything made in the crockput, especially since I just got a new one for Christmas that ACTUALLY WORK! I’m excited to try this :)
Kate says
Yum! What a great way to use the mushrooms I just bought. Now, to get my hands on some barley!
Alexis says
I didn’t have barley on hand so I just bought some in the Whole Foods bulk bins! Easy peasy.
Arman @ thebigmansworld says
Let’s watch the super bowl next year and faceplant this. GORGEOUS pictures buddy.
Alexis says
Let’s!! And maybe some roasted chickpeas on the side. Thanks brotha :)
Christina @ The Beautiful Balance says
YIKES! What in the world did you try to make that tasted like socks? Do tell so I don’t go down that road haha. This looks amazing though . I absolutely love all thing barley, mushroom, and lentil so this soup is a dream for me! Pinning now!
Alexis says
Thanks my dear! It’s all a match made in heaven.
Melissa @ Mango About Town says
This is in my slowcooker as we speak. Looking forward to some barley goodness for lunch tomorrow!!
Alexis says
Fabulous! I hope you liked it :)
Dana says
Made this tonight– it turned out great! And was so simple!
Alexis says
Awesome!!
Angie Dye says
Just wanted to say that my family & I really enjoyed this soup for meatless monday tonight. I did not get my act together to get it in the crockpot, but it translated quite seamlessly to stovetop and was ready in under 45 minutes. I just sautéed the onion, celery and garlic in a little olive oil, added the rest of the ingredients, brought to a boil, then reduced to a low simmer. It only took about 30 minutes for the barley, lentils and all veggies to be tender. So yummy and satisfying! Will definitely make again!
★★★★★
Alexis says
Amazing! I’m so happy to hear that it worked well without a crockpot!
Neeti says
I LOVE how you wrote this! :) Going to try this right now!
vivian says
Made this for my daughter who needed a healthy and hearty meal to take for night shift tonight. It was so easy to put together and really delicious. Thanks for a wonderful recipe.
★★★★★
Tony says
Would you happen to know the calorie count per cup?
Thanks and looks delicious! Can’t wait to make it.
Lisa says
I got 110 cal per serving using Calorie Count (caloriecount.com)
Lisa says
I got 110 cal per serving using Calorie Count (caloriecount.com)
★★★★★
Claire says
This turned out okay, but it seemed like it was missing something. My boyfriend added just a hint of chipotle sauce, and it turned into PERFECTION. I think any source of tanginess (which is what I think the chipotle sauce added) would make this great. Love the wholesome consistency!
★★★★
Suzanne says
Hi! I recently went through my pantry and pulled out all the cans that needed to be used up asap. Among them were cans of mushrooms and cream of mushroom soup. I’ll tell you how I made this great soup with two adjustments. I’ve been eating it all week – made a lot. I followed the recipe but used 2 small cans of sliced mushrooms, one can of cream of mushroom soup and arborio rice in place of the barley I did not have. Combine all in crockpot and cook 4 hours. It’s wonderful!! Thanks for the recipe :))
Alexis says
What fabulous substitutions! Thanks for letting me know :)
Holly says
Can I use red lentils? I happen to have them, not sure the difference in the colors
Alexis says
The red lentils cook much faster so the consistency may be quite mushy!
Alexis says
I love hearing this! Thanks so much for trying and keep cooking’ :)
Dani says
I made this as is, without the celery (omitted: cooked celery rant). It cooked exactly as you said it would…3 hours, smelled amazing, great thickness/consistency. I’ve already shared the recipe with a slow cooker FB group I’m in. A big hit and I know I’ll be revisiting this one soon and often!
★★★★★
Alexis says
Amazing! So glad it was a hit, even with the cooked celery omitted ;)
David says
I made this and just added chopped potatoes, Tomato Sauce and Corn.
It was delicious!
★★★★
Terri Greenwald says
This was delicious and super easy. I’ve been eating mushroom barley my entire life but assumed it was hard. My crockpot was in use, so I used Dutch oven. Put all veggies on first, let them roast a bit then just cooked all for few hours. I used portobellos cause I had them…. I’d make it again in a heartbeat!!
★★★★★
Alexis says
I’m so glad! I need to go make another batch!