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Slow Cooker Ham Vegetable Barley Soup in white bowl on top of green gingham napkin

Slow Cooker Ham Vegetable Barley Soup

Slow Cooker Ham Vegetable Barley Soup is a rustic, delicious soup made with a leftover meaty ham bone. This crock pot ham vegetable barley soup is loaded with healthy veggies!

Course Soup
Cuisine American
Keyword crock pot ham vegetable barley soup recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 161 kcal
Author Sandy Clifton


  • Leftover Meaty Ham Bone and Meat (leave meat in large pieces)
  • 1 lg Onion, chopped
  • 2 Bay Leaves
  • 4 cloves Garlic, minced
  • 8 cups Low Sodium Chicken Broth
  • 2 lg Carrots, chopped
  • 2 ribs Celery, chopped
  • 1 (14.5 oz) can Diced Tomatoes, with juice
  • 2 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Pepper
  • 3/4 cup Pearl Barley, rinsed
  • 2 med Russet Potatoes, (cut in 1.5" pieces)
  • 1/2 lb Fresh Green Beans, (cut in 2" pieces)


  • Grated Parmesan Cheese


  1. Add all ingredients to the crock, cover, and cook on Low for 7-8 hours or on High for 4-5 hours, or until the potatoes and carrots are tender.

  2. Remove the bay leaves and the ham bone and discard. Taste and add salt if desired.

  3. Garnish with grated parmesan cheese.

  4. Serve with a nice crusty bread.

Recipe Notes

This soup works best in a 7 or 8 qt slow cooker. If you have a smaller one, you may need to cut down on the amount of veggies used. Remember that when you remove the ham bone, the volume will decrease.