Total Time
30mins
Prep 15 mins
Cook 15 mins

This is soooo good! Its easy to make, makes a lot, and freezes well. Try serving with flour tortillas.

Ingredients Nutrition

Directions

  1. In a soup pot, bring water to a boil. Add barley, lower heat to a simmer, cover and cook until barley is tender.
  2. Add oil to frying pan and set over medium heat. When the oil is hot, add the onions, garlic, carrot, basil and tarragon.
  3. When the onions are lightly browned, add the veggies, with the canned tomatoes to the broccoli.
  4. Add the tomato juice.
  5. Cook 30 min more, covered, stirring occasionally.
  6. Add salt and pepper to taste.
  7. Serve hot.

Reviews

(2)
Most Helpful

O.K. I will admit up front I am not a fan of barley, I sometimes just find it overpowering. I did find that the V8 and tomatoes offset this taste and I was able to enjoy a very nice soup.

morgainegeiser January 11, 2010

This was delicious and filling. I used quick cooking barley and fresh basil. I did need to substitute one of the cans of tomatoes with chicken broth, due to bare pantry. Great with fresh parmesan on top. Served with biscuits. Roxygirl

Roxygirl in Colorado February 14, 2006

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