Vegetable Soup II53 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
Original recipe yields 8 to 10 servings
- 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.
Amount Per Serving (10 total)
- 165 cal
- 5.3 g
- 24.1 g
Based on a 2,000 calorie diet
Reviews (53)Rate This Recipe
"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!!"
"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!!"
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