Vegetable-barley Soup

Submitted by William Uncle Bill

"A hearty vegetable soup that is easy to make."

 

• Ready In: 40mins
• Ingredients: 19
• Serves: 24

ingredients

• 3 tablespoons extra virgin olive oil
• 2 medium onions, chopped small
• 2 large carrots, peeled and sliced
• 2 large celery ribs, chopped small
• 1 teaspoon granulated garlic powder
• 16 cups water
• 4 cups vegetable broth
• 28 fluid ounces canned tomatoes, mash and include liquid
• 15 fluid ounces canned red kidney beans, including liquid
• 3⁄4 cup pearl barley
• 2 large potatoes, peeled and cubed 1/2 inch
• 1 tablespoon dried basil or 1/4 cup finely chopped fresh basil
• 3 tablespoons chicken soup base (optional)
• 2 teaspoons curry powder
• 1⁄2 teaspoon black pepper
• 2 cups thinly sliced green cabbage
• 1 tablespoon soy sauce
• 3 teaspoons dried dill weed
• 1⁄2 cup grated parmesan cheese

directions

1. In a heavy bottom cooking pot, add olive oil, chopped onions, sliced carrots, chopped celery, garlic powder and cook for 5 minutes or until vegetables are crisp, stirring frequently.
2. Add water, vegetable broth, mashed tomatoes including liquid, kidney beans, barley, cubed potatoes, basil, chicken soup base, curry and pepper; bring to boil.
3. Reduce heat, cover and simmer for 15 minutes or until barley is barely tender.
4. Add sliced cabbage, soy sauce and dill weed; cover and simmer another 10 minutes or until vegetables are tender; stirring a few times during cooking.
5. Adjust seasonings to taste.
6. Remove from heat when done and let sit for about 10 minutes before serving.
7. When serving, stir in 1 teaspoon of grated parmesan cheese into each bowl.
8. Refrigerate any unused portion of soup.

Reviews

[Dotalee]

First time making a vegetarian soup. This is a classy soup. Easy to prepare, and oh so healthy. Great with a piece of whole grain bread. The curry gives it a nice little tangy taste - not overpowering, and the dill is sublime. Will be making this again and agian this winter. Thanks again Uncle Bill!

 

[Chris J.]

This recipe has a wonderful combinations of vegetables and grains, making it a great meal! I made as is except to reduce the sodium I used no salt added tomotes and tomatoes, and did not add parmesean cheese (whichis high in sodium. I will definately be making this again!

 

[groovyrooby]

I just went digging for this recipe... I didn't save it to a cookbook the first time and my husband has requested it again! It was delicious and made a TON of soup! The '24 servings' is no exaggeration! I barely fit the cabbage in the pot. This made enough soup for my husband & I & the coworker we shared with to enjoy throughout the week. The dill adds a wonderful & remarkable flavor - don't skip out on it!

 

[Connie K]

So homey and comforting - just the taste I was looking for! We loved it. The barley added a nice toothy texture. I may tinker with it a bit and try homemade noodles instead of the barley sometimes, just for a change. Thanks!

 

[Luciana Michele]

What a wonderful soup and so easy to make. The curry powder was hiding from me so I used cumin and it was gorgeous. Thanks Uncle Bill. Lucy Scotland