Vegetable-Barley Soup Recipe

Name: Vegetable-Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 2 medium onions, chopped small; 2 large carrots, peeled and sliced; 2 large celery ribs, chopped small; 1 teaspoon granulated garlic powder; 16 cups water; 4 cups vegetable broth; 28 fluid ounces canned tomatoes, mash and include liquid; 15 fluid ounces canned red kidney beans, including liquid; 3/4 cup pearl barley; 2 large potatoes, peeled and cubed 1/2 inch; 1 tablespoon dried basil or 1/4 cup finely chopped fresh basil; 3 tablespoons chicken soup base (optional); 2 teaspoons curry powder; 1/2 teaspoon black pepper; 2 cups thinly sliced green cabbage; 1 tablespoon soy sauce; 3 teaspoons dried dill weed; 1/2 cup grated parmesan cheese

Servings: persons

3 tablespoons extra virgin olive oil
2 medium onions, chopped small
2 large carrots, peeled and sliced
2 large celery ribs, chopped small
1 teaspoon granulated garlic powder
16 cups water
4 cups vegetable broth
28 fluid ounces canned tomatoes, mash and include liquid
15 fluid ounces canned red kidney beans, including liquid
3/4 cup pearl barley
2 large potatoes, peeled and cubed 1/2 inch
1 tablespoon dried basil or 1/4 cup finely chopped fresh basil
3 tablespoons chicken soup base (optional)
2 teaspoons curry powder
1/2 teaspoon black pepper
2 cups thinly sliced green cabbage
1 tablespoon soy sauce
3 teaspoons dried dill weed
1/2 cup grated parmesan cheese

1
In a heavy bottom cooking pot, add olive oil, chopped onions, sliced carrots, chopped celery, garlic powder and cook for 5 minutes or until vegetables are crisp, stirring frequently.
2
Add water, vegetable broth, mashed tomatoes including liquid, kidney beans, barley, cubed potatoes, basil, chicken soup base, curry and pepper; bring to boil.
3
Reduce heat, cover and simmer for 15 minutes or until barley is barely tender.
4
Add sliced cabbage, soy sauce and dill weed; cover and simmer another 10 minutes or until vegetables are tender; stirring a few times during cooking.
5
Adjust seasonings to taste.
6
Remove from heat when done and let sit for about 10 minutes before serving.
7
When serving, stir in 1 teaspoon of grated parmesan cheese into each bowl.
8
Refrigerate any unused portion of soup.

876

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 2 medium onions, chopped small, 2 large carrots, peeled and sliced, 2 large celery ribs, chopped small, and more.

Yes, Vegetable-Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable-Barley Soup

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