Vegetable Barley Soup

Vegetable Barley Soup

  • Prep Time: 20 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 6

    • About This Recipe

    “We make this every summer with vegetables from our garden. Our children love to help make this soup and eat it too. I like to double this recipe and freeze the leftovers.You can use any 5 cups of veggies that you like, we just happen to like the carrot/zucchini/cabbage combo.”

    Ingredients

  • 2tablespoonsolive oil
  • 3garlic cloves, minced
  • 1cupchopped onion
  • 3/4 cupuncooked barley
  • 2cupscarrots, diced
  • 2cupszucchini, diced
  • 1cupcabbage, chopped
  • 9cupswater
  • 1/4 cupparsley
  • 1bay leaf
  • 1dashsugar
  • salt and pepper
  • 24ouncestomato puree( or whole tomatoes chopped)

    • Directions

  • In a large kettle add oil, garlic and onions heat until onions are transparent.
  • Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil.
  • Simmer until barley is tender.
  • Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.

    • Reviews

  • “I felt this was a bit too tomatoey… the taste of the puree overwhelmed all the other flavours. What I DID like were the carrots, which were cooked just right and complimented the yellow pumpkin (which I stubstituted for zucchini) really well. This soup is extremely filling and healthy and is pretty good except for the rather excess tomatoey taste. Thanks for sharing this, Charlotte.”

  • “We really liked this soup.I did not have head cabbage so I used Bok Choy and I used the canned tomatoes.Great flavor with lots of “stuff.”Thanks.Diana”

  • “A good takeoff point–easy to adapt to yoiur preferences. I added some leeks in with the garlic and onions, because I had them on hand, and some chopped leftover chicken toward the end. I left out the zucchini, ’cause I didn’t have any, and added frozen peas and corn–and some oregano and bay leaf and a couple shakes of Melinda’s Hot Sauce. And just one ripe tomato, chopped fine, instead of the puree. — I liked my soup, which isn’t exactly the same as this one, but this is where I started.”

  • “Excellent! Definitely a keeper. Thanks!”

  • “Great soup!I made a big pot of this last night to bring for lunch this week and it’s delicious.I used a mix of zucchini, cabbage, carrots, green beans, and corn.I also used diced tomatoes instead of puree.I used 4 cups of organic vegetable broth and 5 cups of water.Finally, I substited 1/2 cup quinoa for the barley, as my local Whole Foods was completely out.I highly recommend using the quinoa!Thanks for a great, customizable recipe.”

  • “What a lovely tasting soup. I used chicken broth in place of the water to give it a little extra flavor. Had to omit the parsley, as I didn’t have any on hand and I used a 28 oz. can of diced tomatoes. Will definitely make this again. :)”

  • “Delicious!I made mine without zucchini and sugar.I added vegetable broth powder to the water and used about 50% more carrots.I also added a few dashes of cayenne powder at the end. I made recipe #209011,using whole wheat flour, with this tonight.Even my son who’s been complaining about my new interest in vegan-type meals enjoyed it and said they were good together, but probably wouldn’t be separate.I will be making this again!”

  • “Very yummy!! I almost opted not to include the tomatoes (based off another review) but I changed my mind last minute since I love tomatoes.I’m so glad I did, it gave such a richness to the soup.I love the creaminess of the barley too!I subbed celery for the zucchini and I used a little basil since I had no bay leaf.Also, I used 2 chopped roma tomatoes & 1 (blended up) 14oz can diced tomatoes.I love a soup that I can freeze too!Thanks for a keeper, Charlotte!”

  • “This was a great soup that I made for tonight.I didn’t have zucchini, subbed celery, some mushrooms and a bag of “aging” baby spinach AND I added a tsp of Italian Herbs. I also added a splash of tabasco sauce to my own bowl of soup.This was a comforting tasty soup that promises to age gracefully.It went well with the loaf of pumpernickel bread that I purchased at our local bakery.A nice basic soup.”

  • “A good soup. Mine turned out a little bland for my tastes, so I did add some Italian seasonings, and in addition, I added fresh spinach, kidney beans, and frozen sweet corn.We also sprinkled some Parmesan on it. I’m sure Ill make it again when winter rolls around. Thanks.”

  • “Good for health – especially the carrots, cabbage n zucchini – will make this once winter comes by!”

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