Slow Cooker Leftover Vegetable Soup

Got leftover veg in the fridge? Don’t let it go to waste. This slow cooker vegetable soup is a simple, comforting Irish soup that’s perfect for using up whatever vegetables you have. Made with carrots, celery, leeks and barley, it’s filling, inexpensive and really easy to make. Serve it with a slice of wheaten bread and plenty of butter for a proper comforting lunch. The barley makes the soup more filling while adding plenty of fibre, and the simple herbs and stock give it a lovely savoury flavour. It’s an easy slow cooker soup that’s ideal for batch cooking and lunches throughout the week.

Why you’ll love this slow cooker vegetable soup

• Great for leftover vegetables
• Easy slow cooker recipe
• It’s a great way to stretch ingredients.
• Packed with fibre
• Perfect for lunch (especially with wheaten bread)
• Easy to adapt
• Freezer friendly

What vegetables can I use in vegetable soup?

Pretty much anything that needs using up. That’s what makes this such a useful leftover vegetable soup. Try adding potatoes, swede, parsnips, peas, sweetcorn, cabbage, broccoli or courgette. You can also use leftover cooked vegetables, although these may need less cooking time.

Can I make vegetable soup in a slow cooker?

Yes. Slow cookers are ideal for vegetable soup. Simply add the ingredients, leave everything to cook until the vegetables are tender and you have a warming soup ready with very little effort.

Can I use vegetable stock instead of chicken stock?

Yes. Vegetable stock works perfectly well and is the best option if you want to make this an entirely vegetarian soup.

Can I make this vegetable soup without barley?

Yes. You can leave the barley out, although the soup will be less filling. You could replace it with soup mix, potatoes, lentils or a small amount of pasta.

Do I need to soak barley before adding it to soup?

No. Pearl barley does not need to be soaked before adding it to this slow cooker soup. Just add it with the vegetables and stock and allow it to cook until tender.

Why is my vegetable soup too thick?

Barley absorbs quite a lot of liquid as it cooks. If your soup becomes thicker than you’d like, simply stir through some extra hot stock or water until it reaches your preferred consistency.

Can I freeze slow cooker vegetable soup?

Yes. Allow the soup to cool completely, then portion it into airtight containers and freeze. Leave a little room at the top of each container as the soup will expand as it freezes. Defrost thoroughly before reheating and make sure it’s piping hot throughout.

How long does vegetable soup last in the fridge?

Once cooled, store the soup in an airtight container in the fridge and use within 3 days. Reheat thoroughly before serving.

What can I serve with vegetable soup?

For me, it’s got to be wheaten bread and plenty of butter. You could also serve it with crusty bread, soda bread, a sandwich or simply enjoy it on its own.