Recipe by Paula Campbell
"This is a favorite with our family. Serve with homemade bread, rolls or crackers. Make sure you soak your barley overnight if you do not have the quick cooking kind. I like to let the soup sit off the heat for about an hour when it's done to help bring out the full flavor. Yum!!"
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
1 (14.5 ounce) can
peeled and diced tomatoes with juice
1 (12 fluid ounce) can
tomato-vegetable juice cocktail
uncooked alphabet pasta
2 (15 ounce) cans
mixed vegetables, with liquid
1 (11.25 ounce) can
baby kernel corn, with liquid
salt and pepper to taste
This was wonderful, my husband and I couldn't get enough of it!! Though I skipped the alphabet pasta and barley, I instead added potatoes. Also I used tomato sauce and tomato paste instead of the vegetable juice.. it came out great. Also added some of my own veggies. This will definately be a keeper. Thanks soo much for sharing!!
I'm giving this soup an average rating because, while it was alright, I've had better vegetable soups. I did substitute frozen vegetables for the canned ones called for.
fantastic!!! the only change i made was to take out all the canned veggies and substitute with a one pound bag of frozen. it was wonderful. if you are watching carbs, simply cut out the pasta. great flavor. chuck full of veggies and a sure warm up on a cold day!!
This soup is incredible, a real keeper. I used frozen vegetables instead of canned. I didn't have beef broth so only used chicken broth. Will definately make again. Thanks for the recipe.
I am not a big fan of vegetable soup, usually I find it bland. I was wanting something besides chips to go with sandwiches. Not only was this soup easy, but it suprisingly tasted great!! Even my kids wanted more!! Thanks for a FIRST RATE RECIPE!!! I will definitely make again and probably won't tweak this one a bit.
I served this wonderful soup to 31 guests over the Christmas holidays. Everyone raved! Perfect for a cold winter day. I added some fresh vegetables (carrots, zuchinni) and sauteed them with the celery and onions. I then added frozen rather than canned vegetables. I am going to try this in the slow cooker next time! Thanks.
This is perfect! I added some stew meat and also used frozen veggies since we prefer them. Also used the spicy v-8 juice. We will be making this often in the crockpot It freezes well also. Thanks!
Great recipe! I added sliced mini carrots, 1 clove minced garlic. I also used a little over a cup of Bob's Vegetable Soup mix, a dried soup containing the alpha pasta, barley, and assorted dried beans. Cook time for Vege II and Bob's were approx the same. I still added frozen green beans and a can of corn, but had to add extra V-8 to thin to soup texture. Bob's thickened more than expected. Altogether an excellent soup. Next time I'll double recipe and put some in freezer in pint freezer bags for a quick soup for one or more people.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Soup II
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 48
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a healthy, super-simple vegetable soup.
A hearty beef and barley soup loaded with plenty of vegetables.
See how to make Italian vegetable soup with ground beef and beans.