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!!"
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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
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