Vegetable Barley Soup

"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."
 
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photo by Mike B. photo by Mike B.
photo by Mike B.
photo by Lori Mama photo by Lori Mama
photo by Charlotte J photo by Charlotte J
photo by Charlotte J photo by Charlotte J
Ready In:
1hr 20mins
Ingredients:
13
Serves:
6
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ingredients

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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.

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Reviews

  1. 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
     
  2. 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.
     
  3. Excellent! Definitely a keeper. Thanks!
     
  4. 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.
     
  5. 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!
     
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Tweaks

  1. 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.
     
  2. 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. :)
     
  3. 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!
     

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