Beaker's Vegetable Barley Soup

Beaker's Vegetable Barley Soup

617
BEAKER1 2

"Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!"

Ingredients

1 h 45 m {{adjustedServings}} servings 188 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 1.6 g
  • 3%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 969 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. 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 broth or less barley if desired. Remove bay leaves before serving.
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Reviews

617
  1. 782 Ratings

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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...

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, ...

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 ...