Vegetable Soup II Recipe -
Vegetable Soup II Recipe
  • READY IN 45 mins

Vegetable Soup II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
  • PREP

    5 mins
  • COOK

    40 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2006

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!!

Most Helpful Critical Review
Sep 06, 2007

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.

Feb 05, 2006

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!!

Feb 04, 2007

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.

May 18, 2006

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.

Jan 10, 2005

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.

Aug 20, 2010

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!

Feb 14, 2007

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.


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  • Calories
  • 165 kcal
  • 8%
  • Carbohydrates
  • 24.1 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 880 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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