Tomato and Barley Soup

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I have adapted this recipe from one that I found on by Nancy Olsen. It is so healthy, Weight Watcher friendly and tastes great. You can substitute the chicken broth with vegetable broth if you want vegetarian.

Ingredients Nutrition


  1. Heat the olive oil in a large pot.
  2. Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
  3. While they are cooking pour the barley into a dish with water to cover.
  4. Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
  5. Drain the barley and add to the pot.
  6. Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
  7. Add more water or broth if it thickens too much.
Most Helpful

We are big fans of barley soups and this is a very good barley soup. It was very filling and warming which was perfect for a cold almost summer's night in London. The only changes I made were to go for the vegetable stock because it was what I had and to skip the oil and use a cooking spray instead to lower the fat of the soup to next to nothing. Made for ZWT4.

Sarah_Jayne June 20, 2008

This is a pretty good soup. The only thing I added was about a half pound of cooked lean ground beef and some kitchen bouquet for a more brown color. The only thing I wasn't real fond of was that it did have a bit of an acidic taste to it that I kept trying to correct...I wondered if it had a potato or two in it if the flavors would have been blended more. Made for ZWT #6 - 2010

CarrolJ June 21, 2010

Excellent soup. Low calorie and easy to prepare with on hand ingredients. I added a can of black beans as recommended by a previous reviewer.

JVernel October 27, 2012

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