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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

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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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    Units: US | Metric


    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


      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.

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    • on November 14, 2001


      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

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    • on June 27, 2009


      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.

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    Read All Reviews (11)


    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
    Total Fat 5.5 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 82.8 mg
    Total Carbohydrate 36.2 g
    Dietary Fiber 8.6 g
    Sugars 10.2 g
    Protein 6.2 g

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