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Slow-Cooker Bean Kale & Barley Soup

A hearty, comforting vegan soup made with beans, kale, and barley—slow-cooked to perfection for an easy, nourishing meal ideal for cold weather or meal prep.
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Prep Time 15 minutes
Cook Time 7 minutes
Servings: 6 large soup
Course: Dinner
Cuisine: American, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion chopped
  • 3 garlic cloves minced
  • 2 tbsp tomato paste
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 cup pearl barley
  • 1 15 oz can white beans, drained and rinsed
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 6 cups vegetable broth
  • 1 bunch kale stems removed and chopped
  • Salt and pepper to taste
  • Juice of 1/2 lemon optional, for serving

Method
 

  1. Heat olive oil in a skillet over medium heat. Add onion and sauté for 3–4 minutes until softened.
  2. Stir in garlic and tomato paste; cook for another 1–2 minutes until fragrant.
  3. Transfer sautéed mixture to a slow cooker.
  4. Add carrots, celery, barley, both types of beans, thyme, oregano, paprika, and vegetable broth. Stir to combine.
  5. Cover and cook on low for 7–8 hours or high for 3–4 hours, until barley is tender.
  6. Stir in chopped kale during the last 30 minutes of cooking.
  7. Season with salt, pepper, and a squeeze of lemon juice if desired.
  8. Serve hot with crusty bread or store for later meals.

Notes

You can substitute barley with farro or quinoa if desired.
Kale can be swapped with spinach or Swiss chard.
For added depth of flavor, don’t skip sautéing the onion, garlic, and tomato paste.