Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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.

Ingredients Nutrition


  1. In a large kettle add oil, garlic and onions heat until onions are transparent.
  2. Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil.
  3. Simmer until barley is tender.
  4. Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.


Most Helpful

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

Dib's November 14, 2001

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.

Anu March 04, 2003

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