This wonderful, traditional vegetable barley soup is simple to make. This soup is robust and nourishing thanks to the vegetable broth, barley, and other vegetables. I encourage and utilize organic items. If you do make it, kindly add a review.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
Ingredients
- 2 quarts vegetable broth
- 1 (15 ounce) can garbanzo beans, drained
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 cup uncooked barley
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 zucchini, chopped
- 3 bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- ½ teaspoon ground black pepper
Instructions
- Pour broth into a large pot. Add beans, tomatoes with juice, barley, carrots, celery, onion, zucchini, and bay leaves. Season with garlic powder, sugar, salt, parsley, curry powder, paprika, Worcestershire sauce, and pepper. Bring to a boil, then reduce heat.
- Cover and simmer for 1 1/2 hours. Remove bay leaves before serving.
- The soup will be very thick. You may adjust by adding more broth or less barley if desired.
Reviews
I’m making this again today for the sixth time. It is wonderful ! And so easy to make!! What I would definitely call “comfort food”. As we get many servings for my wife and I, we heat up a portion for supper and I’ll sometimes add something — some tofu or a few pieces of chicken breast, but it’s perfect as-is. One thing I tried is to substitute 1/3 to 1/2 of the barley with brown rice, and that works too. Great recipe!!
Wonderful recipe. I added one more quart of broth. I also added 1/4 cup of Arborio rice and 1/4 cup of couscous. I also added summer squash,turnips and parsnips.
Some modifications: Sauteed onion/garlic/celery/carrot in olive oil before combining w/all other ingredients. Used 1/2 barley (as I knew I wanted a soup rather than a stew) no ceci beans, 1/2 amount sugar. Used 14 oz can diced tomatoes w/chilies. Over the top flavorful, excellent recipe that allows for flexibility, intend to make many times in future. many thanks!
I made it non-vegetarian because we love a chicken base for soups. I added some chicken and used chicken broth, but otherwise followed the recipe. It is delicious. I can’t think how it could be improved.
I followed the recipe to a “T”. This soup is delicious. The flavor and consistency were awesome. Icing on the cake was that this soup is so healthy, as well as being delicious. It is hearty enough to be a meal when accompanied by a whole wheat bagette .
One of the best soup recipes I’ve made so far. It’s thick, delicious and good for you.
This soup is outstanding. I followed the advice to cut back on the barley a little. Don’t use quick barley unless you have to. I added a jalapeno pepper, used fresh garlic, skipped the zucchini and used torn up beet tops instead, and I sauteed onion, carrot and celery first. I used a splash of soy sauce instead of Worcestshire sauce. Thank you!
It came out delicious. I send 3/4 cup of barley (after seeing another review) and did not add salt. Will definitely make this again, it’ll be easy to substitute different veggies too.
Delicious even though all I had was Rotel. It ended up spicy and the combination of curry and Rotel was interesting, but so delicious! I also added a bunch of spinach.
I loved it, making it for the 3rd time. With a cup of barley it ends up very thick, I added another box of broth and I used low sodium chicken broth instead of vegetable broth. I also added mushrooms. Delicious
I love this recipe. It was easy to make and tasted great. I loved it
Absolutely delicious and filling, as written. I like to add eggplant and mushrooms too, making it even more filling. This is my go to soup when I am not feeling well, and I bring it to my dad often because he’s on a low purine diet.
So simple, but yet so awesome!
Very impressed with this recipe. After some experimentation, I used chicken bouillon and subbed in a rice for the barley. I decided I wanted a risotto type texture, so I added maybe double or triple the rice. This ended up being exactly what I wanted. Eating it alone was good. Great with garden salsa sun chips. Great with roast beef slices. Great with salmon. Very easy to modify.
Very good… taste even better after a day or two! Great for making ahead.
Wonderful!!! I used half the spices, especially the curry, as it’s not something I’m terribly familiar with – wow was it good. No leftovers, it was that good!
I used fire roasted tomatoes…gave it a little kick! This soup is delicious. 🙂
Great! Used roasted diced tomatoes with garlic and basil, and used green pepper instead of zucchini. Used smoked paprika. Turned out great, even better te 2nd day.
I didn’t have any zucchini, so I used cauliflower instead. Still yummy! Will make it again!
I doubled the recipe. Delicious! Satisfying flavor.
I have made this several times because it is so good! I made this soup because I do not eat meat and though my husband eats meat, he asks for this soup often!