Skip to main content New<> this month
Get the Allrecipes magazine

Vegetable Bean Barley Soup

Rated as 4.5 out of 5 Stars

"This hearty soup is as filling as it is comforting. Full of zucchini, barley, tomatoes and carrots, it's one recipe that people always ask me for."
Added to shopping list. Go to shopping list.


1 h 20 m servings
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. In a large saucepan or Dutch oven, saute the onion, garlic, basil and dill in oil until onion is tender. Add the broth, water, carrots and barley. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. Add the pork and beans, zucchini, salt and pepper. Cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Just before serving, stir in tomatoes and vinegar; heat through.


  • Nutritional Analysis: 1-1/2 cups equals 218 calories, 6 g fat (1 g saturated fat), 5 mg cholesterol, 1,003 mg sodium, 36 g carbohydrate, 9 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.


Read all reviews 2
Most helpful
Most positive
Least positive

I felt it needed a little more flavor so I added a bag of frozen sweet corn. I also felt that this recipe was a good basic soup and lends itself to a lot of creativity such as black beans, meat...

I probably shouldn't review this because I made changes BUT the general idea of this recipe is really good. I didn't have some things so I had to use some subs. I used Beef broth instead. No ...