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Beaker's Vegetable Barley Soup


"Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!"
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1 h 45 m servings 188 cals
Serving size has been adjusted!
Original recipe yields 8 servings (8 Servings)


  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 1.6 g
  • 3%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 969 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

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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  1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

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Read all reviews 676
  1. 861 Ratings

Most helpful positive review

Original recipe is 5 star and perfect for my vegetarian friends. Personally, I am a carnorvoire and have tried variations of this soup and all have been wonderful including the original posting...

Most helpful critical review

We did not care for this recipe.

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Original recipe is 5 star and perfect for my vegetarian friends. Personally, I am a carnorvoire and have tried variations of this soup and all have been wonderful including the original posting...

i should have warned about the pepper! you should only use the very fine black pepper that most stores sell... if you use fresh coarse black pepper it will ruin the recipe! if you're not sure, ...

Great soup! Very easy to make and quite tasty. I used 3 cloves of fresh garlic and didn't have any parsley to add, but I don't even notice it. I also used low-fat, low-sodium chicken broth. For ...

This is a great hearty soup with lots of flavor! Perfect for a cold day. I omitted the Worchestershire sauce since my household is vegetarian and I couldn't find the veg variety. Since I didn...

Wow! This was delicious, I added tomato paste instead of the diced tomatoes, more broth and less barley, and prepared it in a crockpot for 10 hours on low while I was at work. Will definetly m...

Wonderful hearty & healthy soup! I feared it would be too thick, so I cooked the barley separately. I also added red pepper & parsnips. It seems any veggie would be great in this, as would any...

What a wonderful, satisfying, hearty, feel good soup! I substituted chicken stock for the vegetable broth and sauted several cloves of chopped garlic with the chopped onion in a little olive oi...

This recipe has the best of many worlds - it's healthy, easy to make, inexpensive and the end result is a huge pot of yummy soup. I added a large container of fresh mushrooms and a 6 oz. package...

A very tastey, hearty soup. Very filling. I did make some changes - I used a clove of minced garlic instead of garlic powder and 1/4 t crushed red pepper and 1/4 t chili powder instead of curr...