Vegetable-barley Soup
- 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
- 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.
- Add water, vegetable broth, mashed tomatoes including liquid, kidney beans, barley, cubed potatoes, basil, chicken soup base, curry and pepper; bring to boil.
- Reduce heat, cover and simmer for 15 minutes or until barley is barely tender.
- 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.
- Adjust seasonings to taste.
- Remove from heat when done and let sit for about 10 minutes before serving.
- When serving, stir in 1 teaspoon of grated parmesan cheese into each bowl.
- Refrigerate any unused portion of soup.
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Reviews
-
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!
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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!
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RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.