Vegetable Barley Soup
photo by Mike B.
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
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
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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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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.
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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
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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.
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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!
RECIPE SUBMITTED BY
Charlotte J
United States