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Barley Vegetable Soup Recipe
Barley Vegetable Soup Recipe photo by Taste of Home

Barley Vegetable Soup Recipe

Read Reviews (2)
4.67 2
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Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn’t taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!
TOTAL TIME: Prep: 25 min. Cook: 8-1/4 hours
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 8-1/4 hours
MAKES: 12 servings

Ingredients

  • 1 large sweet potato, peeled and cubed
  • 1-1/2 cups fresh baby carrots, halved
  • 1-1/2 cups frozen cut green beans
  • 1-1/2 cups frozen corn
  • 3 celery ribs, thinly sliced
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 2 garlic cloves, minced
  • 6 cups water
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 cup medium pearl barley
  • 1 bay leaf
  • 1-3/4 teaspoons salt
  • 1/2 teaspoon fennel seed, crushed
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Nutritional Facts

1-1/4 cups equals 128 calories, 1 g fat (trace saturated fat), 0 cholesterol, 812 mg sodium, 28 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Directions

  1. In a 5-qt. slow cooker, combine the first eight ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-10 hours or until barley and vegetables are tender.
  2. Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf. Yield: 12 servings (about 3-1/2 quarts).
Originally published as Vegetable Barley Soup in Light & Tasty August/September 2007, p59

Nutritional Facts

1-1/4 cups equals 128 calories, 1 g fat (trace saturated fat), 0 cholesterol, 812 mg sodium, 28 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Reviews for Barley Vegetable Soup(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 3, 2013

I love, love, love this soup. Tastes great! There is nothing I don't like about it. I will make it numerous times this winter I am sure.

MY REVIEW
Reviewed May. 13, 2010

Very light, yet satisfying. I guess, sweet potato and carrot made this soup a bit too sweet, so I had to add more of the tomatoes at the end.

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