Tomato Barley Soup Recipe -
Tomato Barley Soup Recipe
  • READY IN 1 hr

Tomato Barley Soup

Recipe by  

"I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
  2. Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
  3. Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2008

Excellent recipe as written... and if I may. To the reviewer who said it was too tomato-y... Isn't it Tomato the first name of the recipe???? And to all of those alter the recipe and then give less than 5 stars... Please stop. Write your own recipe, submit it for approval, and then let the public decide. How you can make a recipe your own, then rate the original recipe is beyond me. Please stop it. Rate the recipe as written or give it 5 stars if you alter it.

Most Helpful Critical Review
Mar 31, 2010

This was really good. I did up the barley to 1/2 a cup. It was a very satisfying soup. I usually like more complex flavours in a soup, but this was simple in a good way- BUT I may try to jazz it up in the future because I felt it needed a little something. Tip: When I was chopping the vegetables, I ended up with a lot more celery than the other veg, but I decided to throw them in anyways. You could definitely taste the flavour imbalance, there was too much celery, so don't do what I did!

Sep 29, 2007

Some times I consider making a different soup, but then I remember how consistently satisfied I am after eating a bowl (even 4 times a week), so it keeps me coming back to this one. Note: I usually soak the barley in a bowl of water while chopping and sauteeing vegetables to help it cook a bit faster. This is a great recipe to bring for a winter potluck at a chilly house.

Jan 06, 2008

A great base recipe that you can adjust to your own preference.I agreed that it needed more seasonning. i omitted the oil and sauteed with a bit of cooking spray, then added grated zucchini, green beans, a can of tomato paste, basil, parsley, bay leaf and a touch of Mrs Dash. It turned into almost a cream based soup but really low in calories. A great healthy soup that seems decadent.

Oct 20, 2008

This soup has a wonderful, mellow flavor! Prior to adding the barley, I pureed half the soup as my family doesn't care for vegetable "chunks". I also made a quadruple batch of this for a Soup Supper at church. It was a big hit. Thanks! More info 10/08: Can't tell you how many times I've made this soup and always, always get positive comments from young and old alike from simple and sophisicated palates. My advice: don't add any extra flavors such as basil. Resist the temptation! I also thought it would be good, and luckily just modified a small amount of the pot. The results made for a different soup entirely. The only thing that I've changed is to omit the water and substitute all chicken broth (low sodium is best) I do agree that drastically changing the recipe makes it hard to rate what is written for the original, however, I often find it helpful to read what others have tried, and sometimes substituted in a pinch. In my opinion, please keep sharing. That's part of why I come to allrecipes.

Jan 29, 2006

Very good flavor. However, it produces a very brothy soup so if you're looking for something a bit more hearty, omit the water altogether and put 2 cups of the cooked soup in the blender, puree it and add it back ...

Jan 28, 2008

I made this with alot of changes to our tastes and it was AWESOME!!! Here is what I did I used all chicken stock (big can) 1 onion 3 cloves garlic 3 stalks celery 2 carrots 2 chopped tomatoes, 1 can tomato 15oz sauce, 1/2 cup barley I will forever be making this......

Oct 26, 2007

This was excellent, although I did make some changes. I used 1 full cup of barley and instead of water and chicken broth, I used two 14.5oz cans of vegetable broth, added a can of stewed tomatoes, a can of cannelini beans and some shredded red cabbage! YUM


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  • Calories
  • 129 kcal
  • 6%
  • Carbohydrates
  • 15.3 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 455 mg
  • 18%

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

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