Beaker's Vegetable Barley Soup

Beaker's Vegetable Barley Soup

586 Reviews 22 Pics
  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
BEAKER1
Recipe by  BEAKER1

“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!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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 (586)

Rate This Recipe
Crystal S
407

Crystal S

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!!!

BEAKER1
210

BEAKER1

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.

NOT-QUITE-A-CHEF
177

NOT-QUITE-A-CHEF

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!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 188 cal
  • 9%
  • Fat
  • 1.6 g
  • 3%
  • Carbs
  • 37 g
  • 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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Beef Barley Vegetable Soup

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