Beaker's Vegetable Barley Soup Recipe - Allrecipes.com
Beaker's Vegetable Barley Soup Recipe
  • READY IN hrs

Beaker's Vegetable Barley Soup

Recipe by  

"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 Edit and Save

Original recipe makes 8 Servings Change 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 30 mins
  • READY IN 1 hr 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2011

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!!!

 
Most Helpful Critical Review
Apr 08, 2011

We did not care for this recipe.

 
Jun 26, 2007

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.

 
Jan 16, 2006

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!

 
May 13, 2007

This is a great hearty soup with lots of flavor! Perfect for a cold day. I omitted the Worchestershire sauce since my household is vegetarian and I couldn't find the veg variety. Since I didn't want to leave out that tanginess, I added a splash of red wine vinegar instead. It came out nicely.

 
Jan 20, 2007

Wow! This was delicious, I added tomato paste instead of the diced tomatoes, more broth and less barley, and prepared it in a crockpot for 10 hours on low while I was at work. Will definetly make again!

 
Jan 19, 2006

Wonderful hearty & healthy soup! I feared it would be too thick, so I cooked the barley separately. I also added red pepper & parsnips. It seems any veggie would be great in this, as would any bean type--though I would add softer beans late in the cooking so they don't disintegrate. The barley & spices are what sets it apart from other veggie soups. Will make again & again! Thanks!

 
Dec 10, 2004

What a wonderful, satisfying, hearty, feel good soup! I substituted chicken stock for the vegetable broth and sauted several cloves of chopped garlic with the chopped onion in a little olive oil before proceeding with the recipe and omitted the garlic powder. This is truly a keeper!

 

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Nutrition

  • Calories
  • 188 kcal
  • 9%
  • Carbohydrates
  • 37 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.6 g
  • 3%
  • Fiber
  • 8.4 g
  • 34%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 969 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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