Sweet & Savory Vegetarian/Vegan Soup

Total Time
1hr 26mins
Prep 15 mins
Cook 1 hr 11 mins

This one-pot recipe was made for the Ready, Set, Cook: Lucky #13 Cooking Contest utilizing 5 ingredients from the special list including "fresh baby carrots, frozen spinach, soy sauce, canned pineapple chunks and canned chickpeas." This soup is a delicious vegetable soup with a clear broth with a sweet and savory flavor. Note: This recipe has been corrected.

Ingredients Nutrition


  1. In a large dutch oven (5-quarts) on medium heat add cooking oil and butter.
  2. When oil begins to sizzle add and saute sliced onions until translucent, about 5 minutes.
  3. Add barley and cook for 1 minute more (stir frequently, do not let the barley burn).
  4. Add vegetable broth to dutch oven, then carrots, spinach and chickpeas.
  5. Bring to a boil then reduce heat and simmer covered on low for 45 minutes or until carrots and barley are tender.
  6. Uncover dutch oven.
  7. Add pineapple and juice to the soup.
  8. Add and stir sesame oil and soy sauce; simmer on low for another 15 minutes.
  9. Serve and enjoy!
Most Helpful

Mmm, I really enjoyed this soup! The chickpeas, veggies and pineapple went great together and made for a really interesting mix of flavours. I followed your revised directions and nothing got burnt or tasted off. As I didnt have spinach on hand and also was out of onion, I used sliced mushrooms to make up for the missing veggies. That worked out well.
This was quick and easy to make and we enjoyed it a lot as a healthy lunch. THANK YOU SO MUCH for sharing your creation with us, Acadia!
Made and reviewed for my chosen chef during Veggie Swap #40 November 2011.

Lalaloula November 16, 2011

I didn't really like this soup. After cooking the onions and barley according to the directions it got burnt and gave off a burnt smell as well. Also the combination of pineapple with the other ingredients gave the soup a weird taste.

Studentchef February 20, 2009

I'm afraid I had several problems with this recipe. The directions call for butter but there is no butter in the ingredient list. I had 2 TBL of butter leftover from another recipe so I used that. The directions say to saute the onion for 15 minutes. Over medium heat they were translucent at about 5 minutes & caramelizing by 10 so at that point I added the barley. Stirring nearly non-stop & on much lower heat now, both the barley & the onions just burned. The rest of the recipe went together just fine but the final result was not esthetically pleasing & really needed some seasoning. The sesame oil & soy sauce didn't add anything as the burnt taste just lingered. I ate the whole bowl but DH & DS just tasted it & then wouldn't eat it. I'm sorry. Thanks for sharing your creation. Made for RSC Lucky #13.

**Tinkerbell** February 20, 2009