The Easy Slow-Cooker Soup Vegetarians Will Crave

The following post was originally featured on Hummusapien and written by Alexis Joseph, MS, RD, LD, who is part of POPSUGAR Select Fitness.

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.

For more about this recipe, check out Alexis’s blog.

Crockpot Mushroom, Barley, and Lentil Soup

From Hummusapien

Crockpot Mushroom, Barley, and Lentil Soup

Crockpot Mushroom Barley Soup


6 cups vegetable broth1 cup water3 large carrots, chopped2 stalks celery, chopped1 medium onion, diced4 cloves garlic, minced3/4 cup pearled barley1/4 cup brown or green lentils16 ounces button mushrooms, chopped2 bay leaves1 teaspoon thyme1 1/4 teaspoon salt (or to taste)Freshly ground black pepper