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    You are in: Home / Low-cholesterol / Vegetable Barley Soup Recipe
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    Vegetable Barley Soup

    Vegetable Barley Soup. Photo by Lori Mama

    1/3 Photos of Vegetable Barley Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Charlotte J's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large kettle add oil, garlic and onions heat until onions are transparent.
    2. 2
      Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil.
    3. 3
      Simmer until barley is tender.
    4. 4
      Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.

    Ratings & Reviews:

    • on March 04, 2003

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2001

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2009

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Vegetable Barley Soup

    Serving Size: 1 (622 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 205.5
     
    Calories from Fat 50
    24%
    Total Fat 5.5 g
    8%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 82.8 mg
    3%
    Total Carbohydrate 36.2 g
    12%
    Dietary Fiber 8.6 g
    34%
    Sugars 10.2 g
    41%
    Protein 6.2 g
    12%

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