Vegetable Soup II

53 Reviews

Prep: 5 min
Cook: 40 min
Ready In: 45 min

“This is a favorite with our family. Serve with homemade bread, rolls or crackers. Make sure you soak your barley overnight if you do not have the quick cooking kind. I like to let the soup sit off the heat for about an hour when it's done to help bring out the full flavor. Yum!!” - by Paula Campbell

Directions

In a large pot over medium heat, saute the celery and onion in the oil for 5 to 10 minutes, or until onions are tender. Add the chicken broth, beef broth, tomatoes with juice and tomato-vegetable juice cocktail.
Bring to a boil, add the pasta and the barley, reduce heat to low and simmer for 20 minutes, or until the pasta and barley are tender.
Add the mixed vegetables and the corn and bring the soup back to a boil. Then reduce the heat to low and allow the soup to simmer for 15 more minutes.

Nutrition

Amount Per Serving (10 total)

Calories
165 cal
8%

Fat
5.3 g
8%

Carbs
24.1 g
8%

Based on a 2,000 calorie diet

Reviews (53)

Rate This Recipe

Val S.

Feb. 9, 2006

"This was wonderful, my husband and I couldn't get enough of it!! Though I skipped the alphabet pasta and barley, I instead added potatoes. Also I used tomato sauce and tomato paste instead of the ve..." See moregetable juice.. it came out great. Also added some of my own veggies. This will definately be a keeper. Thanks soo much for sharing!!"

GREGSGIRL63

Feb. 5, 2006

"fantastic!!! the only change i made was to take out all the canned veggies and substitute with a one pound bag of frozen. it was wonderful. if you are watching carbs, simply cut out the pasta. great f..." See morelavor. chuck full of veggies and a sure warm up on a cold day!!"

Sherry Silveira

Feb. 4, 2007

"This soup is incredible, a real keeper. I used frozen vegetables instead of canned. I didn't have beef broth so only used chicken broth. Will definately make again. Thanks for the recipe...." See more"

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