Reviewed: Apr. 10, 2012

I made this with chicken boullion cubes and used diced carrot and a cooked diced sweet potato to cut the acidity. I omitted the celery because we don't care for it. I thought the idea of roasting the vegetables to deepen the flavor was terrific.

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Reviewer:

Jane R.

Reviewed: Feb. 29, 2012

Wonderful!! Put a little more barley than it called for a about two cups of water added as I went. It took way longer than 25 minutes for the veggies and barley to become tender, so it needed the water. Otherwise great, we loved it!

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Reviewer:

jkick

Cooking Level: Intermediate

Reviewed: Jan. 26, 2012

Good for a quick, easy and inexpensive meal.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Dec. 23, 2011

Excellent soup. I added carrot, about 1 tsp salt and some pepper. Also a few bay leaves. I didn't roast my vegetables, rather I just did about a 5 minute saute of the carrot, celery and onion, and then the garlic for the last minute or so. Then you add in the tomatoes, broth and barley. I don't really recommend quick cook barley, it's more expensive per oz. than pearled... but if you do use it I would simmer the soup a good 40-45 minutes anyway, to let it all come together and become dense and flavorful. Then add the quick cook barley. I used Imagine brand broth. Great recipe, just what I was looking for.

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Reviewer:

Robin

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

Reviewed: Aug. 24, 2011

I roasted the garlic with sliced onions, and used canned fire roasted tomatoes. Simple and delicious.

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Reviewer:

Joanne

Cooking Level: Expert

Reviewed: Aug. 15, 2011

Don't let the short list of ingredients fool you: this soup is so satisfyingly delicious! I used fresh tomatoes and roasting those veggies prior to adding to the soup adds a whole other dimension of flavor. I used organic veggie broth rather than chicken. A change to the recipe indications: I did not add the roasted veggies until right before serving, as I didn't want them to lose that baked flavor & texture while sitting in the soup. Also, if you use quick barley, this soup only needs to simmer for 10 minutes before it's ready.

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Reviewer:

mommymeggy

Cooking Level: Intermediate

Reviewed: Aug. 10, 2011

Such a simple and tasty soup! I added a can of mild Rotel because we like a hint of spice. Hubby LOVED it and wants it again!!

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Reviewer:

smiliepie

Reviewed: Jun. 12, 2011

This soup is fantastic!!! Just make sure to not over due the barley. I have zero broth because I dumped to much in! Reguardless it is amazing! I added green peppers and Italian seasoning for personal taste.

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Reviewer:

Stashley

Cooking Level: Intermediate

Living In: Saint John, New Brunswick, Canada

Reviewed: Jun. 10, 2011

This was one of the best soups we've had recently. Proof that sometimes the simplest of ingredients are all that's needed for a great tasting recipe. I followed just as written, although I deglazed the roasting pan first with some of the broth before adding all to the pot.

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Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: May 25, 2011

Made this for lunch today. I used 1 14oz can "no salt" diced tomatoes and 1 can RoTel tomatoes with green chilies. Made the "homemade chicken broth" from this site. This is very healthy and very tasty. I can't wait to take in my lunch.

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