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.
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup chopped onion
- 3⁄4 cup uncooked barley
- 2 cups carrots, diced
- 2 cups zucchini, diced
- 1 cup cabbage, chopped
- 9 cups water
- 1⁄4 cup parsley
- 1 bay leaf
- 1 dash sugar
- salt and pepper
- 24 ounces tomato puree (or whole tomatoes chopped)
- 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.
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
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.
Excellent! Definitely a keeper. Thanks!