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Vegetable Barley Soup Recipe

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People always comment on the wonderful flavor and are often surprised to hear that a tough of mint is added to the broth.—Mary Kay Dixson, Decatur, Alabama
TOTAL TIME: Prep: 15 min. Cook: 15 min. + simmering
MAKES:12-14 servings
TOTAL TIME: Prep: 15 min. Cook: 15 min. + simmering
MAKES: 12-14 servings

Ingredients

  • 1-1/2 quarts beef broth
  • 1 can (46 ounces) V8 juice
  • 2 cups water
  • 1 cup diced celery
  • 1 cup diced peeled potato
  • 1 cup sliced carrots
  • 1 cup chopped onion
  • 3/4 cup medium pearl barley
  • 4 garlic cloves, minced
  • 2 tablespoons Italian seasoning
  • 1 to 2 teaspoons lemon-pepper seasoning
  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon fennel seed
  • 1 teaspoon dried mint
  • Parmesan cheese, optional

Nutritional Facts

90 calories: 1 cup, 1g fat (0g saturated fat), 0mg cholesterol, 652mg sodium, 18g carbohydrate (5g sugars, 3g fiber), 3g protein .

Directions

  1. In a large kettle or Dutch oven, combine all ingredients except the cheese; bring to a boil. Reduce heat; cover and simmer for 3 hours. Top each serving with cheese if desired. Yield: 12-14 servings (3-1/4 quarts).
Originally published as Vegetable Barley Soup in Taste of Home June/July 1996, p41


Reviews for Vegetable Barley Soup

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MY REVIEW
Cookin4MyFam
Reviewed Nov. 6, 2009

"This recipe had good flavor. I changed it a little. I had leftover veggies from another meal. Family liked it even the kids"

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