Go Back
–+ servings

Slow Cooker Ham Vegetable Barley Soup

Please rate us
A cozy, hearty soup made with leftover ham, vegetables, and barley, perfect for chilly evenings.
Print Recipe Pin Recipe
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 Nutrition 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.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 8gSugar: 4g

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.
Tried this recipe?Let us know how it was!