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Vegetable Barley Soup Recipe

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 YIELD:12-14 servings


  • 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


  • 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).

Nutritional Facts

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

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Cookin4MyFam User ID: 4515320 23822
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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