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Nutrition Facts
Serving Size 1 (382g) Recipe makes 8 servings The following items or measurements are not included below: 2 teaspoons italian seasoning reduced-sodium vegetable broth
Calories 239
Calories from Fat 27		(11%)
Amount Per Serving		%DV
	Total Fat 3.1g	4%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 467mg		19%
Potassium 810mg		23%
Total Carbohydrate 47.0g		15%
	Dietary Fiber 10.8g	43%
	Sugars 8.1g
Protein 9.2g		18%
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Barley Vegetable Soup

Recipe #379888 | 1¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: megmay8
Jul 1, 2009

This recipe is a variation on the 'Big Batch Vegetable Soup' recipe from marthastewart.com. It is both colorful and healthy, and makes a large batch that can be frozen for enjoyment at a later time. Makes approx. 8 (2 cup) servings. Note: If desired, you may substitute barley with rice, or perhaps a small pasta such as alphabets, orzo, or ditalini. Veggies may be fresh, frozen, canned (rinsed and drained), or a mixture of each to save time/money.

SERVES 8 , 16 cups (change servings and units)

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons italian seasoning
1 tablespoon tomato paste
3 (14 1/2 ounce) cans reduced-sodium vegetable broth
3 cups water
1 (28 ounce) can diced tomatoes, with juice
1 cup quick-cooking barley, uncooked
1 cup canned kidney beans, rinsed and drained
1 cup diced red potatoes
1 cup peas
1 cup lima beans
1 cup corn
1 cup sliced carrot
1 cup cut green beans
sea salt and pepper, to taste

Directions

1
Heat oil in a medium saucepan over medium heat. Add onions and Italian seasoning; season with salt and pepper. Cook, stirring frequently, about 5-8 minutes or until onions are translucent.
2
In a large stockpot, combine vegetable broth, tomatoes with juice, tomato paste, water, and cooked onions; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 20 minutes.
3
Add uncooked barley and vegetables to the pot and bring back to boiling; return to a simmer once again. Cook, uncovered, until vegetables are tender and barley is cooked; about 20-25 minutes. Season with salt and pepper, as desired. Let cool before storing.