This scrumptious Slow Cooker Mushroom Barley Stew is a great family vegetarian dinner soup that is also a freezer meal! I prepared this meal in an afternoon when doing twenty crockpot freezer meals for my family’s dinners. With end of the school year activities in full swing and summer break coming, I wanted to make a bunch of prep ahead meals that I could make for my family.
So I got busy finding and creating recipes so I could take an afternoon and have meals ready to go for my family. This vegan crockpot stew recipe was one of my favorite meals out of all the slow cooker meals. I served the delicious vegetable stew with a hot loaf of bread.
Slow Cooker Mushroom Barley Stew is so good and it’s an easy freeze slow cooker supper that everyone will love. My whole family loved this complete crockpot dinner meal and they want me to make it again soon! Be sure to make this crockpot freezer meal, you will not be disappointed.
Be sure that you invest in a good quality slow cooker. Our favorite is this programmable cook and carry 6qt oval slow cooker.
- 1 lb mushrooms
- ¼ cup baby carrots, diced
- 1 sliced celery rib
- 1 small onion, diced
- 1 (15 oz) can diced tomatoes
- 1 cup uncooked barley
- 2 quarts vegetable stock
- Label gallon size freezer bag with name of recipe, date and instructions.
- Place all ingredients in bag except vegetable stock and seal.
- Place in freezer.
- To Cook: Thaw overnight in fridge.
- Dump bag in slow cooker and add vegetable stock; stir well.
- Place lid on.
- Cook on low 8 hours.
- Serve and enjoy!