Reviewed: Jul. 2, 2007

Excellent recipe, my husband and I loved it! I used 3/4 cup pearl barley, and it was a great consistency. I only simmered for about an hour, and the barley seemed fine.

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syrinx413

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Reviewed: Jun. 13, 2007

This is a wonderful soup, easy to make and very filling. I made it exactly as per instructions, but it was too curry tasting, to me. I made it again leaving out the curry, and substituted oregano for the parsley and it was perfect. Made a loaf of roasted garlic bread to go with it and it was heaven! 5 out of 5 stars.

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P.Smith

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jun. 7, 2007

This soup was easy to make, and definitely yummy. Very thick, almost like a stew, so use more broth if you don't like thick. I used chicken broth and it still tasted fine. Didn't use the Worcestershire, but I'm not really a fan to start with. Overall a great, easy soup. Will make it again and again.

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Neppers

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: May 30, 2007

This is a phenomenal recipe as written, and I have made it many times. My meat-eating boyfriend loves it! I make certain modifications depending on my mood and how much time I have to prepare. When I'm in the mood for a soupier consistency, I add extra veggie broth and precook the barley. I read a review several months ago that suggested swiss chard, so I've been adding that and love it! One thing that I feel is very important (at least, for me) is that you add the zucchini and swiss chard toward the end of the 90 minutes. It keeps the zucchini from disintegrating. Curry is so amazing in this soup, and the aroma is so great when it's simmering on the stove. I can't say enough good things about this recipe. I'm actually coming down with a cold today, and I'm going to head straight home and make a batch of this soup to cure me right up. Thanks Beaker!

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amy-amanda

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: May 26, 2007

I love this - it was my soup of winter 2009. I made it 4 or 5 times. I ate it for lunch, for dinner, my husband enjoyed it, even my 6 year old ate it. I follow the recipes almost exclusively. Thanks Beaker!

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CHASESMAMA

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Reviewed: 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.

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Carrie

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 28, 2007

Awesome soup. Just made a huge batch to serve at a women's retreat. Turned out to be a great meatless compliment to our soup and salad buffet.

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NOZ-N-A-CUK-BUK

Cooking Level: Expert

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Reviewed: Apr. 20, 2007

This review is from a "meat and potatoes" girl....(ok junk food too). I was looking for a healthy snack/meal like when I was doing WW and ate the "free soup". This recipe is absolutely delicious. I wouldn't change a thing (although I also added 2 cups more veggie broth at the end). The curry really made it special. It was simple to make and will definitely be a family classic in years to come. I've already sent the link to my family and friends. Thanks Beaker for sharing.

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Maureen

Cooking Level: Intermediate

Home Town: East Haven, Connecticut, USA

Living In: Guilford, Connecticut, USA

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Reviewed: Apr. 17, 2007

This is one of the tastiest vegetarian soup recipes I've made. I wouldn't change a thing in this recipe. The combination of spices and ingredients in this soup is perfect.

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Linda

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Reviewed: Apr. 11, 2007

This is a very tasty and easy low fat, high fiber soup. I used frozen veggies (green beans, corn, carrots)plus the celery it worked very well.

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CD

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Reviewed: Apr. 10, 2007

All I can say is WOW! I was looking for a simple veggie soup and this was WAY beyond my expectations. My girls ate it up (1,4) without hesitation and I look forward to eating it for lunch and dinner today. Delish! Into the dinner rotations it will be!

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spagirl

Cooking Level: Intermediate

Home Town: Draper, Utah, USA

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Reviewed: Mar. 22, 2007

This soup was excellent !! I made it again tonight, and oop's used tablespoons of seasoning instead of teaspoons and it was still delicious ! My super picky, non veggie husband loved it too !!

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MelyK

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Reviewed: Mar. 22, 2007

I was amazed at how hearty and filling this soup is for being so low in fat and calories. I followed others suggestions and used only 3/4 cup barley and 2 cups more broth. Very tasty with just the right amount of spice.

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DONNAMAMA

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Reviewed: Mar. 9, 2007

A wonderfully healthy, but very delicious and heartly soup.

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Joan B.

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Maribor, Štajerska, Slovenia

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Reviewed: Mar. 8, 2007

After reading the other reviews, I was ready to add additional seasoning to spice it up, BUT DON'T! I used Indian curry and fresh-cracked pepper. It was plenty zippy and really very good! My kids (who can take spicy foods) thought it was a bit too spicy, but I loved it! Will definitely be making this again.

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luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

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Reviewed: Mar. 5, 2007

Delicious!! Great to find a hearty & filling meatless meal - I served it with crusty bread for dinner. (We eat meat but this is a nice change.) I was out of bay leaf and curry, but it was wonderful without them. I used an extra can of veg. broth and it was still a very thick soup. My 6-yr old helped me - she basically made it by herself except for some of the chopping. It makes a lot, so now I have several individual portions in the freezer to take to work for lunch. Will definitely make again. Thanks!

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Christine

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2007

This is a delicious soup and is so simple to make (not to mention being very healthy)! I've made it many times now and it has become a staple dish in my home. As other reviewers have said, I would suggest using less barley (3/4 cup)- mushrooms also are lovely in this if you like them. Don't be afraid of the spices/Worcestershire sauce- they taste great together! I highly recommend trying this one out. Enjoy!

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Alyssa

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2007

I LOVE this soup! I have made it twice in the past three weeks. Each pot makes a heap and lasts me for several lunches and dinners. Amazingly, I still enjoy eating it day after day. So healthy, economical, and tasty! I used half a head of shredded green cabbage instead of the zuchinni and it was delicious. This is truly winter comfort food at it's finest. For such a humble looking recipe I was completely surprised by how delicious it was! Yummy. I'll be making batch no. 3 very soon…I honestly crave it!

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FoodieQueen

Cooking Level: Expert

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Reviewed: Feb. 8, 2007

I really liked this soup. It's very tasty and filling and easy to make.

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toomuchpizza

Cooking Level: Intermediate

Living In: Lake Worth, Florida, USA

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Reviewed: Feb. 3, 2007

Fabulous recipe! I made very minor changes--more garbanzos, more tomatoes, etc.--and it tasted great with plenty of leftovers for work lunches. My only criticism is that it was a little on the salty side for my taste, but that can be easily remedied the next time I make this. Will also try in the slow cooker.

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