Recipe by Nancy Olsen
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 cups
1 (14.5 ounce) can
peeled and diced tomatoes with juice
1 (10.75 ounce) can
ground black pepper
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.
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!
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.
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.
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.
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 ...
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......
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
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Barley Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 129
** Calories from Fat: 50
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make quick tomato soup from scratch.
See how to make this comfort food favorite with a bright, delicious twist.
See how to make a fresh tomato soup that’s creamy without being high fat.