8 Reviews

I added sliced mushrooms and diced red pepper to this recipe (I can't have barley without mushrooms!). I also used fresh basil and added fresh oregano leaves. Excellent! I'm staying away from MSG and was skeptical about this coming out well without vegetable broth but it is delicious... and even better the second day! One change: I think I might add undrained canned tomatoes next time to give some more tomatoey-ness to it... the pound of fresh I used didn't seem to be quite enough.

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Beanchop October 11, 2001

Excellent. Yummy, cheap, easy and I have tons of leftovers. Thanks for this, I'll make it again for sure.

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Miss Hurricat December 02, 2009

I really like the flavor of this soup, I did use one can of vegetable broth, and about 1 1/2 lbs. of tomatoes. the dill really makes it tasty,thanks charishma.

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johnfrost777 August 10, 2007

Excellent recipe - I only used 1 tbsp butter and added chopped broccoli stems Thanks Char for a tasty recipe

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Bergy January 01, 2006

I made this soup a day early for our New Year's Day Open House Dinner. Soup always thickens up when it sits in the fridge, so it was a sort of gumbo by the next day. I heated it up in the crockpot on High for about 2 hours. It was definitely a crowd pleaser.

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NormCooks January 02, 2004

Terrific recipe! I used canned tomatoes w/juice (1#12oz) and fresh green beans (allow more like 20 min. cook time) and loved it. Next time I will chop the canned tomatoes b4 thowing them in; they scoot around too much to catch with a spoon after adding. Really hearty vegetarian fare. Thank you Charishma!

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vanessabyrne December 10, 2008
Vegetarian Barley-Vegetable Soup