Vegetable and Barley Soup

    Vegetable and Barley Soup


    782 people made this

    Easy to make and delicious. Veggie stock, barley and lots of veggies make this soup hearty and filling. Please add a review if you make it. Enjoy!

    Serves: 8 

    • 2 litres vegetable stock
    • 1 cup (185g) uncooked barley
    • 2 large carrots, chopped
    • 2 stalks celery, chopped
    • 1 tin (400g) diced tomatoes with juice
    • 1 zucchini, chopped
    • 1 tin (400g) chickpeas, drained
    • 1 onion, chopped
    • 3 bay leaves
    • 1 garlic clove, chopped
    • 1 teaspoon white sugar
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon dried parsley
    • 1 teaspoon curry powder
    • 1 teaspoon paprika
    • 1 teaspoon Worcestershire sauce

    Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

    1. Pour the vegetablestock into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, chick peas, onion and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika and Worcestershire sauce.
    2. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more stock or less barley if desired. Remove bay leaves before serving.

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