Total Time
40mins
Prep 10 mins
Cook 30 mins

A hearty vegetable soup that is easy to make.

Ingredients Nutrition

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.
Most Helpful

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!

Dotalee December 10, 2007

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!

landlocked #2 October 12, 2006