Vegetable and Barley Soup

    Vegetable and Barley Soup

    (853)
    8saves
    1hour45min


    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!

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (853)

    Reviews in English (853)

    by
    436

    Original recipe is 5 star and perfect for my vegetarian friends. Personally, I am a carnorvoire and have tried variations of this soup and all have been wonderful including the original posting. Try the following suggestions if you'd like to change it up: 1.) 1/2 vegetable and 1/2 beef broth to replace all vegetable broth. 2.) Add diced red meat - if using a tougher cut, let it simmer in the broth until tender making sure your liquid doesn't reduce down much before adding the carrots and celery. The beef imparts a much richer flavor. 3.) 1/2 cup cooked barley is sufficient for this recipe, otherwise the barley soaks up the liquid. Enjoy!!!  -  19 Jan 2010  (Review from Allrecipes USA and Canada)

    by
    222

    i should have warned about the pepper! you should only use the very fine black pepper that most stores sell... if you use fresh coarse black pepper it will ruin the recipe! if you're not sure, omit the pepper and season to taste later.  -  22 Jan 2005  (Review from Allrecipes USA and Canada)

    by
    186

    Great soup! Very easy to make and quite tasty. I used 3 cloves of fresh garlic and didn't have any parsley to add, but I don't even notice it. I also used low-fat, low-sodium chicken broth. For those whose soup came out very thick, try using non-instant barley...it takes more time but is well worth it!  -  16 Jan 2006  (Review from Allrecipes USA and Canada)

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