Tomato Barley Soup Recipe - Allrecipes.com
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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  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.
Kitchen-Friendly View
ADVERTISEMENT

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

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • 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.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Best Thanksgiving Recipes
Best Thanksgiving Recipes

From the bird to the sides to the cranberry sauce and the pie, it's all here for you.

Top Turkey
Top Turkey

Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Garden Fresh Tomato Soup

See how to make quick tomato soup from scratch.

Gretchen's Tomato Orange Soup

See how to make this comfort food favorite with a bright, delicious twist.

Jersey Fresh Tomato Soup

See how to make a fresh tomato soup that’s creamy without being high fat.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States