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Vegetable Barley Soup  

A hearty soup loaded with veggies.

Cal: 227 Fat: 2g Carbs: 46g Protein: 9g Fiber: 10g

Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 1 cup barley ; uncooked
  • 3 quarts vegetable broth
  • 2 medium carrots ; chopped
  • 2 stalks celery ; chopped
  • 14 1/2 ounces tomatoes ; canned, diced
  • 15 ounces chickpeas ; canned, diced
  • 1 zucchini ; chopped
  • 3 bay leaves
  • 1 medium onions ; chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1 teaspoon parsley
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • In My Kitchen

  • Directions

    Add all ingredients to a large pot. Bring it to a boil. Reduce heat to medium-low. Cover, and simmer for about 1 hour or until barley and vegetables are tender. Add more broth or less barley to adjust thickness, if desired. Remove bay leaves prior to serving.

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    boz on 2011-01-10

    This soup was great! The blend of spices and herbs gives it a great flavor. It does get thicker as it cooks. I didn't add any more broth than the recipe called for (good enough for me) but others might want to make it a little thinner with more broth.