Vegetable Soup II

Vegetable Soup II

Made  times

"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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45 m servings 165 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 880 mg
  • 35%

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.


  • Prep

  • Cook

  • Ready In

  1. In a large pot over medium heat, saute the celery and onion in the oil for 5 to 10 minutes, or until onions are tender. Add the chicken broth, beef broth, tomatoes with juice and tomato-vegetable juice cocktail.
  2. Bring to a boil, add the pasta and the barley, reduce heat to low and simmer for 20 minutes, or until the pasta and barley are tender.
  3. Add the mixed vegetables and the corn and bring the soup back to a boil. Then reduce the heat to low and allow the soup to simmer for 15 more minutes.


  1. 71 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

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Least positive

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 ...

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. g...

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 ...

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 t...

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. Th...

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 dri...

This is really easy and quick. Everyone loves it. I use frozen veggies instead of canned and add some basil and oregano.

Sensational! I used the juice and some left over meat from my pot roast for the beef broth. I skipped the celery since my mixed vegetables had celery. I broke up little pieces of angel hair p...

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