Tomato Barley Soup

Tomato Barley Soup

185

"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

1 h servings 129 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

185
  1. 233 Ratings

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Most helpful positive review

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 giv...

Most helpful critical review

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 ...

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 giv...

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 usua...

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, gre...

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 ...

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 ...

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, ...

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 tomatoe...

Very nice soup. I made it exactly as written although I agree it could have used more barley - perhaps 1/3 cup. Very nice colour to the soup. The smell was wonderful while cooking. I'm at ho...

I added 2 cans of chicken broth, ellbow macaroni and a can of diced Mexican tomatoes. It was delicious