Reviewed: Jan. 28, 2007

Tasty and DELICIOUS! :-D I loved this recipe--the blend of spices was perfect and it was very easy to make. However, I do agree that it was almost a stew because it was so thick (I personally like it this way!) so if you want more of a soup, add more broth or water. Thanks for the recipe!

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Michelle

Cooking Level: Professional

Home Town: Highland Village, Texas, USA

Living In: Burbank, California, USA

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Reviewed: 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!

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Slowcooker12

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Reviewed: Jan. 19, 2007

This worked best with 3 quarts of broth, and 3/4 c barley. That way it was more of a soup, as opposed to the first time I made it, which was more a stew. Due to personal taste, we omitted the tomatoes, curry, and paprika. We also used beef broth since we didn't have vegetable. Good stuff, thank you!

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newwifeandmom

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jan. 16, 2007

Excellent! It was a big hit with everyone in my family. It is just the thing to warm up with on a cold winter day. The spices are perfect. The soup is thick, but I love it that way. Leftovers are even better the next day. Definitely a keeper!

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ETHANS_MOMMY

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Reviewed: Jan. 14, 2007

What yummy soup! It is great on a cold wintery day. I followed the recipe exactly and it turned out great.

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Larry H.

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Reviewed: Jan. 14, 2007

Great flavor, very filling!

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Charleen

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Reviewed: Jan. 12, 2007

This soup was fantastic! Easy to make and very tasty. I sped up the cooking time by using a pressure cooker, it only took 12 minutes to cook. I didn't have tomatoes but used green beans, and it was great.

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LMW

Living In: Petaluma, California, USA

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Reviewed: Jan. 11, 2007

Good. Fairly bland. Added corn instead of zucchini. Got thicker the next day.

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MAIDEN SEQUIM

Home Town: Honolulu, Hawaii, USA

Living In: Sequim, Washington, USA

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Reviewed: Jan. 9, 2007

This soup is hearty, healthy and excellent. The only thing I changed was I eliminated the curry. At first I thought the spices were too dark, but as it cooked --- excellent!

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INDABURGH

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Reviewed: Jan. 9, 2007

This was amazing will try it again and again........A word to vegetarians trying this recipie not all Worcestershire sauce is vegetarian!!!

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andrea

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Reviewed: Jan. 8, 2007

This was a fantastic recipe! I substituted one part of the veggie broth with beef broth & used green beans instead of zucchini (none at the market!) - the soup was a little salty, so I suggest adding a little water to the broth to cut the saltiness. Overall, I loved this soup. It was filling & hearty and great on a cold winters night!

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tatiana

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Reviewed: Jan. 6, 2007

I made this great soup today and thought it was so easy and quick and good. I left out the zucchini and used l/2 cup barley so it would have lots of broth. I grated some fresh parmesan cheese over the top.

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LINDAG40

Home Town: Kelso, Washington, USA

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Reviewed: Dec. 17, 2006

Very good! My comments mimic everyone else's except I used Navy white beans instead of garbanzo and it was a perfect match. Also had no paprika so used cumin instead, gave it a little heat but mixed well with the curry. Would make again, could see cooked chicken added in the last half hour.

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MONAHAN5

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Reviewed: Dec. 10, 2006

This is excellent. I made this for lunch for 50 people.Very Easy. I sauteed the onions, carrots and celery until the vegetables are limp before adding the rest of the ingredients. I followed the previous ratings by not using all the barley asked for in the recipe, I only used 4 cups instead of 6-1/2. Added 2 extra 14oz cans of vegetable broth. Everybody raved about it.

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B Skaljac

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Reviewed: Dec. 1, 2006

So delicious and healthy. I recommend 25% more broth and 25% less barley.

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mike

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Reviewed: Nov. 27, 2006

Simple and delish.. I changed it a little. I fried the onion and fresh garlic in some olive oil and then added other ingredients. I used 1/2 barley and 1/2 cracked buckwheat and had some red swiss chard to use up(chopped it up). I also used a mixed tin of garbonzo/kidney ect. I didn't use the sugar(we get too much in our diets as it is) or the curry(just didn't feel like curry).

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Nov. 27, 2006

Good soup, but next time I will use less barley or more broth. It's a bit too thick for me, but good flavor.

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TMAYDER

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Edson, Alberta, Canada

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Reviewed: Nov. 26, 2006

My family LOVED this recipe. It is a little rare to have everyone excited about the same meal but this recipe accomplished that!I added a leek and only put in about 2/3c barley. I also used fresh garlic minced instead of the powder. This recipe has already become a regular dish in our home. I am senitive to hot spices so I only used 1/2 the amount of curry. This was still really warm. The family liked it like this but I may used just a little less next time. This is definately worth a try!!

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ARTGIRLY

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Reviewed: Nov. 21, 2006

I love this soup! What's great is that you can substitute the garbanzo beans for any meat substitute you have hanging around like lentils or even tofu. I like to add more broth because it has a stew like consistency at the end if not. Even better the next day.

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CYBERBENALI

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2006

Honestly, this was a little disappointing. I'd give it a 3.5, but I will round up and click on the 4 stars for a rating. I substituted green pepper for the zucchini and black beans instead of garbanzo. This was only ok tasting until I added a sprinkle of parmesan cheese and some balsamic vinegar to my bowl. It was better than other vegetable soup recipes I have made on here, but it was not the best.

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