Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!

Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
8
Yield:
8 Servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

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Nutrition Facts

188 calories; protein 6.9g 14% DV; carbohydrates 37g 12% DV; fat 1.6g 3% DV; cholesterolmg; sodium 968.8mg 39% DV. Full Nutrition

Reviews (754)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/23/2011
Original recipe is 5 star and perfect for my vegetarian friends. Personally, I am a carnorvoire and have tried variations of this soup and all have been wonderful including the original posting. Try the following suggestions if you'd like to change it up: 1.) 1/2 vegetable and 1/2 beef broth to replace all vegetable broth. 2.) Add diced red meat - if using a tougher cut, let it simmer in the broth until tender making sure your liquid doesn't reduce down much before adding the carrots and celery. The beef imparts a much richer flavor. 3.) 1/2 cup cooked barley is sufficient for this recipe, otherwise the barley soaks up the liquid. Enjoy!!! Read More
(470)

Most helpful critical review

Rating: 1 stars
04/08/2011
We did not care for this recipe. Read More
(11)
979 Ratings
  • 5 star values: 727
  • 4 star values: 179
  • 3 star values: 45
  • 2 star values: 12
  • 1 star values: 16
Rating: 5 stars
01/23/2011
Original recipe is 5 star and perfect for my vegetarian friends. Personally, I am a carnorvoire and have tried variations of this soup and all have been wonderful including the original posting. Try the following suggestions if you'd like to change it up: 1.) 1/2 vegetable and 1/2 beef broth to replace all vegetable broth. 2.) Add diced red meat - if using a tougher cut, let it simmer in the broth until tender making sure your liquid doesn't reduce down much before adding the carrots and celery. The beef imparts a much richer flavor. 3.) 1/2 cup cooked barley is sufficient for this recipe, otherwise the barley soaks up the liquid. Enjoy!!! Read More
(470)
Rating: 5 stars
06/27/2007
i should have warned about the pepper! you should only use the very fine black pepper that most stores sell... if you use fresh coarse black pepper it will ruin the recipe! if you're not sure, omit the pepper and season to taste later. Read More
(241)
Rating: 5 stars
01/16/2006
Great soup! Very easy to make and quite tasty. I used 3 cloves of fresh garlic and didn't have any parsley to add, but I don't even notice it. I also used low-fat, low-sodium chicken broth. For those whose soup came out very thick, try using non-instant barley...it takes more time but is well worth it! Read More
(199)
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Rating: 5 stars
05/13/2007
This is a great hearty soup with lots of flavor! Perfect for a cold day. I omitted the Worchestershire sauce since my household is vegetarian and I couldn't find the veg variety. Since I didn't want to leave out that tanginess I added a splash of red wine vinegar instead. It came out nicely. Read More
(126)
Rating: 5 stars
01/20/2007
Wow! This was delicious, I added tomato paste instead of the diced tomatoes, more broth and less barley, and prepared it in a crockpot for 10 hours on low while I was at work. Will definetly make again! Read More
(110)
Rating: 5 stars
01/19/2006
Wonderful hearty & healthy soup! I feared it would be too thick, so I cooked the barley separately. I also added red pepper & parsnips. It seems any veggie would be great in this, as would any bean type--though I would add softer beans late in the cooking so they don't disintegrate. The barley & spices are what sets it apart from other veggie soups. Will make again & again! Thanks! Read More
(94)
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Rating: 5 stars
12/16/2007
This is my first review, though I've tried lots of recipes from this site. Beaker, this is a hit with us. I make this about twice a month and do not change one thing! It's one of the tastiest, healthiest soups we've ever had. I wish Allrecipes had a category just for reviews of dishes prepared exactly as written, instead of a rating along with someone's detailed explanation of ALL the changes they made to it. What exactly are they rating? The original or their version of it? Thanks for sharing, Beaker! Read More
(84)
Rating: 5 stars
12/10/2004
What a wonderful, satisfying, hearty, feel good soup! I substituted chicken stock for the vegetable broth and sauted several cloves of chopped garlic with the chopped onion in a little olive oil before proceeding with the recipe and omitted the garlic powder. This is truly a keeper! Read More
(73)
Rating: 5 stars
09/13/2007
A very tastey, hearty soup. Very filling. I did make some changes - I used a clove of minced garlic instead of garlic powder and 1/4 t crushed red pepper and 1/4 t chili powder instead of curry plus added some spices like basil and oregano. I will certainly make this again soon! Read More
(61)
Rating: 1 stars
04/08/2011
We did not care for this recipe. Read More
(11)