Vegetarian Barley-Vegetable Soup

  • Prep Time: 10 mins
  • Total Time: 1 hrs 40 mins
  • Servings: 8
  • About This Recipe

    “Homey soup”

    Ingredients

  • 1/4 cupbutter
  • 2mediumonions, peeled and chopped
  • 2carrots, diced
  • 2stalkscelery, sliced 1/4-inch thick
  • 2quartswater
  • 1lbtomato, chopped
  • 2teaspoonssalt
  • 1teaspoondried basil
  • 1/2 teaspoondried thyme
  • 1/2 teaspoonground black pepper
  • 1cuppearl barley
  • 2cupsfrozen green beans
  • 2tablespoonschopped fresh dill weed
  • Directions

  • In a large pot, melt butter over medium-high heat.
  • Add onion, carrot and celery and saute until softened.
  • Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil.
  • Stir in barley.
  • Lower heat and cover.
  • Gently simmer for 1-1/2 hours or until barley is tender.
  • Stir in frozen green beans during the last 10 minutes of cooking.
  • Remove from heat and stir in dill weed.
  • Serve warm.
  • Reviews

  • “I added sliced mushrooms and diced red pepper to this recipe (I can’t have barley without mushrooms!).I also used fresh basil and added fresh oregano leaves.Excellent! I’m staying away from MSG and was skeptical about this coming out well without vegetable broth but it is delicious… and even better the second day!One change: I think I might add undrained canned tomatoes next time to give some more tomatoey-ness to it… the pound of fresh I used didn’t seem to be quite enough.”

  • “Excellent. Yummy, cheap, easy and I have tons of leftovers. Thanks for this, I’ll make it again for sure.”

  • “Terrific recipe!I used canned tomatoes w/juice (1#12oz) and fresh green beans (allow more like 20 min. cook time) and loved it. Next time I will chop the canned tomatoes b4 thowing them in; they scoot around too much to catch with a spoon after adding. Really hearty vegetarian fare.Thank you Charishma!”

  • “I really like the flavor of this soup, I did use one can of vegetable broth, and about 1 1/2 lbs. of tomatoes. the dill really makes it tasty,thanks charishma.”

  • “Excellent recipe – I only used 1 tbsp butter and added chopped broccoli stemsThanks Char for a tasty recipe”

  • “I made this soup a day early for our New Year’s Day Open House Dinner. Soup always thickens up when it sits in the fridge, so it was a sort of gumbo by the next day. I heated it up in the crockpot on High for about 2 hours. It was definitely a crowd pleaser. “

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