Vegetable Barley Soup Recipe #11340
We make this every summer with vegetables from our garden. Our children love to help make this soup and eat it too. I like to double this recipe and freeze the leftovers. You can use any 5 cups of veggies that you like, we just happen to like the carrot/zucchini/cabbage combo.
by Charlotte J
1½ hours | 20 min prep
SERVES 6
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup chopped onion
- 3/4 cup uncooked barley
- 2 cups carrots, diced
- 2 cups zucchini, diced
- 1 cup cabbage, chopped
- 9 cups water
- 1/4 cup parsley
- 1 bay leaf
- 1 dash sugar
- salt and pepper
- 24 ounces tomato puree (or whole tomatoes chopped)
- In a large kettle add oil, garlic and onions heat until onions are transparent.
- Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil.
- Simmer until barley is tender.
- Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.
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5 stars