RecipesHearty Tomato Veggie and Barley Soup
by Cindy Denning· May 1, 2026
DinnerVegetarianSoup
A filling vegetable soup with barley, green beans, carrots, and white beans. Works great as a freezer meal — just thaw and cook in the crockpot. Serve with fresh bread.
6 servings·Prep 20 min·Cook 8h|Total 8h 20m
Ingredients
Servings:6
- 24 ozjar of pasta sauce
- 1 poundcarrots, peeled and chopped
- ½ cupmedium pearled barley (not quick cooking)
- 1small onion, peeled and diced
- 12 ozgreen beans, cut into 1-inch pieces
- 1 cupfrozen peas (optional)
- 5 ozgreat northern beans, drained and rinsed
- 4 cupsvegetable broth
Instructions
- 1.Add all of the ingredients except the broth into a gallon-sized plastic freezer bag. Remove as much air as possible from the bag, seal it, and lay it flat in the freezer. Label with name, cooking instructions, and use-by date.
- 2.To cook: thaw the freezer meal overnight in the refrigerator or in the morning in water.
- 3.Pour the contents of the thawed freezer bag into your crockpot and add the broth. Cook on low setting for 8 hours or until veggies are tender.
- 4.Serve with fresh bread or baked crescent rolls.
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