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Slow Cooker Ham Vegetable Barley Soup

A cozy, hearty soup made with leftover ham, vegetables, and barley, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large Leftover Meaty Ham Bone and Meat Leave meat in large pieces
  • 1 large Onion, chopped
  • 2 pieces Bay Leaves
  • 4 cloves Garlic, minced
  • 8 cups Low Sodium Chicken Broth
  • 2 large Carrots, chopped
  • 2 ribs Celery, chopped
  • 1 14.5 oz can Diced Tomatoes (with juice)
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • ½ teaspoon Pepper
  • ¾ cup Pearl Barley, rinsed Rinse well before adding.
  • 2 medium Russet Potatoes, cut in 1.5" pieces
  • ½ lb Fresh Green Beans, cut in 2" pieces
  • Grated Parmesan Cheese (for garnish)

Method
 

Preparation
  1. Add all ingredients into your slow cooker.
  2. Cover the pot and cook on Low for 7-8 hours, or on High for 4-5 hours, until the potatoes and carrots are tender.
  3. Remove the bay leaves and ham bone; discard.
  4. Taste the soup and add salt if needed.
  5. Serve hot, garnished with granular Parmesan cheese, and alongside crusty bread.

Notes

This soup stores beautifully in an airtight container for up to 4 days in the fridge. For longer storage, freeze portions. Reheat gently, adding broth if too thick. Customize vegetables based on your preferences.