Vegetable-barley Soup

READY IN: 40mins
Recipe by William Uncle Bill

A hearty vegetable soup that is easy to make.

Top Review by 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!

Ingredients Nutrition


  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.

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