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!
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 MoreOriginal 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!!!
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.
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!
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.
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!
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!
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!
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!
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!
This recipe has the best of many worlds - it's healthy, easy to make, inexpensive and the end result is a huge pot of yummy soup. I added a large container of fresh mushrooms and a 6 oz. package of spinach - this increased the moisture levels, so it wasn't as thick as others posted. I also used fresh garlic and threw in a teaspoon of savory by accident - it was still good!
This soup was so flavourful and hearty. I too cut back on th barley to 3/4 cup and the leftovers continued to thicken as the barley absorbed more of the broth. Loved the seasonings and textures. This is going into our favourites and will be a regular feature through the winter!
Excellent ! I thinned this comforting veggie soup some. Organic is definately the way to go.I don't want all kinds of unpronounceable chemicals in my food ! I will make this often, Thanks.
This is a phenomenal recipe as written, and I have made it many times. My meat-eating boyfriend loves it! I make certain modifications depending on my mood and how much time I have to prepare. When I'm in the mood for a soupier consistency, I add extra veggie broth and precook the barley. I read a review several months ago that suggested swiss chard, so I've been adding that and love it! One thing that I feel is very important (at least, for me) is that you add the zucchini and swiss chard toward the end of the 90 minutes. It keeps the zucchini from disintegrating. Curry is so amazing in this soup, and the aroma is so great when it's simmering on the stove. I can't say enough good things about this recipe. I'm actually coming down with a cold today, and I'm going to head straight home and make a batch of this soup to cure me right up. Thanks Beaker!
This soup was absolutely fantastic! Added a few more sticks of celery than written but kept it the sane otherwise. Made it in the slow cooker as it's my biggest pot. Stuck everything in and cooked on high for 5 hours. Will make this again and again!
This soup is SO good! I followed several reviews - cooked in the slow cooker on low for 8 hours, used 10 cups of veg. broth (2 cups extra than recipe calls for), added a can of V8 instead of tomatoes cause I don't like tomatoes, and threw in a bit of cabbage. I also used fresh parsley (since I had some that was wilting), chopped garlic instead of garlic powder, and crushed bay leaves. The spices in this recipe make such a great combination - thanks for sharing!
I don't often give a recipe five stars but the great flavor, simplicty and economy of this recipe deserves it. This is perfect soup for cold weather! I've made this several times and found that using 1/2 veg. broth and 1/2 beef broth gives a better flavor. I also add a few extra cups of broth because we like it more soup-like than stew-like. Also, I use frozen green beans in place of the zucchini because they hold up better. Unless you put the zucchini in about 1/2 hour from serving, it gets mushy. I like to make a double batch and freeze half. It's wonderful to come home to after work and the freezing doesn't really affect the taste.
This is a delicious, hearty & healthy soup that is so easy and makes a huge batch! I made it the first time exactly as is and it came out great. I'm not a vegetarian so the second time I made it I used chicken broth instead and it came out even better. The combination of spices is very yummy, with a little kick!
I LOVE this soup! I have made it twice in the past three weeks. Each pot makes a heap and lasts me for several lunches and dinners. Amazingly, I still enjoy eating it day after day. So healthy, economical, and tasty! I used half a head of shredded green cabbage instead of the zuchinni and it was delicious. This is truly winter comfort food at it's finest. For such a humble looking recipe I was completely surprised by how delicious it was! Yummy. I'll be making batch no. 3 very soon…I honestly crave it!
All I can say is WOW!!! What a GREAT recipe to make on a cold December day. My son said, "I pay $3 a can at the store for a soup that is not half as good as this." I stuck to the recipe exactly as stated. Try it. You will LOVE it. Guaranteed!!!
I skipped the pepper and reduced the amount of barley from 1 C to 1/2 C. I used 4 diced tomatoes rather than canned. I cooked this soup in a crock pot set on high and it was completely done in about 4 hours.
Yum! I altered this recipe based on what I had on hand. I sort of combined this recipe with the Bean Soup with Kale recipe (also found on AllRecipes). Here's what I did: I sauteed chopped onion and celery in olive oil until softened. Then I added about 6 cups washed/chopped kale, sauteed until wilted (it cooks down like spinach). Then I added chopped carrots (3 large), zucchini (2 medium), and garlic (5 cloves). Added sugar, parsley, curry powder, and paprika; cooked another 10 minutes. (Left out salt because I'm watching sodium and can add it later as needed.) Once the onions started browning and the other veggies became tender, I added the diced tomatoes (w/ juice), garbanzo beans (drained), a splash of red wine vinegar, 1 quart of mushroom broth, 2 cups veggie broth, 2 cups water, and 3/4 cup uncooked barley. Brought to boil, simmered (covered) for 90 minutes. Did not blend. Added salt and pepper to taste. Delicious!!!
Excellent. You don't even miss the meat! Used low sodium chicken broth, added som additional water, used only 3/4 cup of the barley and added a sweet potatoe. Kids and adults liked this soup - smells wonderful while cooking, too! Will put this on the Winter soup rotation.
My husband and I loved this. We made no changes, except I made it in the crockpot... on low for about 9 hours. Served with a loaf of crusty bread. Yum!
I've made this twice and it's wonderful. I do add more veggies than this calls for. Added green beans and parsnips this time. Very flavorful. Didn't add sugar - not sure why soup needs sugar. Followed recipe otherwise. Very yummy comfort food.
This is NOT vegetarian. Worcesterchire sauce contains anchovies, so please do not pass this off as vegetarian or vegan to your friends. Omit the worcestershire and season to taste.
This was not a thick soup, which was fine, though the leftovers will be thick as the barley continues to soak up liquid. I really liked it and the vegetable soup haters in our family really liked the flavor of the broth. The only changes I made were to use dried beans I'd previously cooked/frozen and to use a handful of chopped, fresh parsely instead of dried.
I had high hopes for this soup and was utterly disappointed. Made as directed. Guess it just wasn't for me.
This recipe was fantastic. Easy to prepare and cook; heartily appreciated by my friends during the winter. I made a few small changes the second time I made it. I increased the amount of celery, added a can of kidney beans (in addition to the chickpeas) and slightly decreased the amount of barley. It is a very versatile recipe: definitely a keeper.
I can't stop eating this! I followed other people's reviews and sauteed the onion and spices with some minced garlic before adding chicken broth and the rest of the ingredients. We added some sprigs of fresh cilantro before serving which also added a little flavor kick.
This was great!!! One bit of warning for the vegetarians, Worcestershire sauce has anchovies in it. You can find anchovy free sauces though.
Recipe was tasty as originally written, so don't quite understand why the contributer felt a need to add an additional comment, stating her recipe would be ruined if course pepper was used? I used course pepper (it's the only kind I buy) and it was perfectly fine.
The best! I made this yesterday, and amazingly had all the ingredients! It was so good that I will make it again very soon! It makes a lot, about 3 quarts, but it's certainly worth freezing if you can't eat it all right away.
I run a small catering business, and this soup is a huge hit every time. I cut way back on the barley though, as it really absorbs all the stock and is just too thick for my taste. Really delicious though & so hearty!!
Delicious and hearty soup. With Triscuits or garlic bread it is a full meal. I left out the bay leaves as I didn't have any, and replaced the Worcestershire sauce with soy sauce. I used a whole bunch of chopped fresh parsley. I did not have canned garbanzo beans so I added a can of black eyed peas with japapenos and bacon, which added to the rich flavor and spice. I used tomato paste instead of the diced tomatoes. The barley ratio needs to be reduced a little, unless you want a very thick soup. Will make it again, next time with garbanzo beans.
Absolutely excellent soup! I followed the recipe ingredients exactly, only modifying the amount of barley I used (3/4 cup still makes a pretty thick soup). I wouldn't change a thing about it! Organic broth and veggies are definitely the way to go! This is also a great crockpot recipe! I threw everything in and let it cook on high about 4 hours and then reduced the heat to low for serving. Thanks for a great soup recipe!
I made this in the crock-pot. Smelled great!! I added some garlic & it is delicious. Will definitely make it again. It's in my recipe box.
This soup is the absolute greatest! I hate making my own vegetable broth (seems wasteful to me), so I used 2 cups of Campbells prepared broth, and 2 1/2 vegetable boullion cubes mixed into 6 cups of water. The result is very flavourful, but make sure to omit the salt if you're using boullion cubes!
This soup is absolutely incredible! It has great flavor for such few spices and herbs. The only thing I did differently was reduce the amount of barley by half because I like my soup to be thin. Also, next time I make this I plan to simmer for only 60 minutes because I thought the barley was too mushy.
Was a most excellent soup. The aromas filling the house were mouth-watering! Even the 2 yr old liked it!
As I sit here eating the leftover soup for the 3rd day, I had to comment. This soup was wonderful! The only thing I did different was I cooked the barley and garbanzo beans (I bought a bag of beans rather than the can) separately because I wanted to make sure the soup wasn't too thick. I added them and cooked it all together for about 10 minutes. It was delicious!
Very good,healthy soup - entire family enjoyed it - Our 1st taste of barley in a soup & was a really nice option for rice - omitted the sugar,used kidney beans instead of garbanzo,chicken broth & added 3 seeded jalapeno peppers & a little tabasco
This soup is perfect for meatless Fridays during Lent - nutritious and easy on the budget, too. I don't like curry dishes, so I was a little wary of putting it into the soup, but the curry powder gave the soup a really nice, full flavor. I did leave out the sugar and used three cloves of garlic and kidney beans instead. Thank you for sharing!
This is so good and good for you. I used cannellini beans in place of garbanzo. Omitted the sugar and salt. I also added an additional can of RoTel tomatoes with green chilies. This recipe makes a lot of awesome soup to take in my lunch.
Great soup, and very easy to make. Next time I will add less curry and black pepper for my taste.
Amazingly tasty for a veggie soup, and my kids both asked for seconds. This never happens. I did halve the amount of barley (we like brothy soup), and it only took about 60 min to finish. Suggest starting with only barley and stock, and then cut and add the other veggies in order of required cooking time (e.g., carrots, onion, celery, tomatoes, chickpeas, zucchini) Looking forward to trying it with other fall veggies like kohlrabi and parsnips.
This was a fantastic soup that my whole family enjoyed! There are very few recipes that satisfy everyone in this household so the fact that this was enjoyed by all speaks volumes! I didn't need to make any changes. All around great recipe!
This is an excellent soup! It has been put into my favorite recipe file! I have made it several times and it is wonderful, especially on cold winter nights! I became a vegetarian only last year, and you don't miss the meat at all in this soup! I have followed this recipe as written (with one exception that I usually add some mushrooms). Last night, however, I tried one reviewers' tip to use 1 tbsp. red wine vinegar to replace the 1 tbsp. Worchestershire sauce. It came out too vinegar-tasting, and I had to add another quart of broth just so it was edible! I wanted to replace the Worchestershire sauce as it contains high fructose corn syrup and anchovies--which do not correspond with my diet--however, the vinegar was the wrong thing to put in the soup. I think next time I will make it without the vinegar or the Worchestershire sauce and see how it works out. BTW, to make it taste less tomatoey, use stewed tomatoes instead of crushed tomatoes.
Wonderful, thick and hearty. Small changes I made: used 3 large cloves garlic intead of powdered, used chicken broth so decreased the salt called for, and didn't have any celery or zucchini, so tossed in a bag of fresh baby spinach leaves and a cup or so of frozen corn. Great flexibility, awesome flavor and texture.
This worked best with 3 quarts of broth, and 3/4 c barley. That way it was more of a soup, as opposed to the first time I made it, which was more a stew. Due to personal taste, we omitted the tomatoes, curry, and paprika. We also used beef broth since we didn't have vegetable. Good stuff, thank you!
Loved this soup! Used 3 cloves fresh garlic, softened the onion and garlic in a little olive oil. Used 10 cups of water and some vegetable broth mix. Used smoked paprika and skipped the Worcestershire sauce. Wonderful! Will make it again and again. Sooo good. Thank you!
I made this recipe, exactly as it is, for my husband for lunch the other day and he absolutely loved it! I also love it and it is a wonderful, flavourful recipe for the fall!!!
Excellent soup. I made this totally vegetarian by using vegetarian Worcestershire sauce, no anchovies. I will probably omit the sugar next time as I don't think it needs it. Used about 1 clove of chopped garlic and omitted the garlic powder. Used tomatoes that had garlic in the juice too. Omitted the black pepper when cooking as I read a previous review that mentioned something about the pepper, added it to taste at the table. Omitted the parsely since I didn't have it on hand. Simmer it for about 30-45 minutes until the veggies were tender but not mushy. I'll be making this again.
Best soup! With every spoon my husband said how wonderful it was. Made with chicken broth and we did not have curry, still fantastic!!
I have made this recipe several times, always a winner! I like to add the thinly sliced squash after the soup is done cooking. When it's cool enough to put in the fridge, the squash is done to perfection. I hate mushy squash! I like to use zucchini and summer squash for extra color.
Used 3/4 cup barley, 1/2 cup small pasta, leek instead of onion, a 28 oz can diced tomatoes for extra liquid, 2 fresh garlic cloves instead of powder, chili powder instead of curry and paprika. Added thyme, crushed red pepper, and turnip. This recipe is very adaptable. Yummy.
Very good for a simple soup. Flexible recipe - throw whatever leftover veggies you need to use. Add quick-cooking vegetables near the very end to retain color. This turns into monochrome mush if overcooked.
This was really delicious. I omitted the curry and zucchini because I didn't have them. I used dry beans and a home canned quart of tomatoes and did it in a slow cooker on high for 4 hours.
This soup was great. After reading the reviews, I decided to cook the barley separately and add it before serving. This made a HUGE difference, and the barley still managed to absorb some of the liquid. I would recommend this idea, though. It made the soup a bit looser. The soup was a big hit!
Followed the recipe as written. Was a very good and hearty vegetable soup. I only gave it 4 stars because it lacked a "wow" factor. It was good, but not particularly memorable.
my husband is vegeatarian and I'm not, so finding recipes we'll both enjoy can be difficult. This was an amazing soup, it had full flavor and an intensely rich aroma. Not being a big fan of curry, I added another indan spice in place of it called gharam masala. This is a decadent soup, sure to please both palates!
Wow! This soup was so delicious! I'm sorry, I did use chicken broth instead of vegetable because, I didn't have vegetable but, I feel like I could almost mix this combination of ingredients with water and, it would be good! I actually used measuring spoons while making this and, the combination of the herbs and spices are just AWESOME!
We have enjoyed this soup several times so we obviously like it very much, but it's missing something that I can't quite put my finger on. I'm not very good at experimenting so I keep making it the same way, and we like it every time, but there's just something missing ...
Very flavorful soup! The curry flavor was just enough to spice it up, but not overpower the veggies. I also used chicken broth instead of veggie as some others. I omitted zucchini & onion and added fresh mushrooms. I will make this again - simply excellent & so easy!
Good soup and easy to make. I didn't have the zucchini, so I used 1/2 bag of corn instead. I also used white beans in place of the garbanzo. Soup did have a little zip to it with the pepper and curry, but I liked it that way. Good soup for a cold day.
Wow, this was a really tasty soup! I was surprised - somehow the combination of a bit of curry powder and paprika gave it such a nice flavor. I do admit that I used chicken broth instead of vegetable broth, but I bet it would be great either way!
This soup is great. My five year old son and I made it tonight and he loved it. We made it exactly as directed. It really is that great.
Excellent soup. Must try!!!! Have made it twice in two weeks. I made few changes. First, I sauteed the carrots, onions and celery, then added other ingredients. Used half vegetable broth and half chicken broth. Also, used white beans in place of garbanzo beans.
This is probably my all time favorite soup recipe from this site. Always perfect. Never fails. None of the ingredients are tricky or difficult to come by. I give it my highest recommendation.
OUTSTANDING! Here is what I did differently: I added 4 quarts veggie broth, chili paste instead of curry, fresh garlic instead of powder, small kidney beans instead of garbanzo, added mushrooms, a can of green beans and 1/3 package frozen chopped spinach. Finally I added fresh chopped Italian parsley instead of dried. Truly one of the best soups I have ever made, thank you for the recipe!
I have made this soup many times, and it is always an easy, quick, nutritious hit!
Very good! My comments mimic everyone else's except I used Navy white beans instead of garbanzo and it was a perfect match. Also had no paprika so used cumin instead, gave it a little heat but mixed well with the curry. Would make again, could see cooked chicken added in the last half hour.
Wonderful soup! I would have never thought to add curry powder to a vegetable soup. Did you know curry powder, specifically, the spice curcumin helps prevent Alzheimer's disease? I will be making this delicious soup often for my mother. I also precooked the barley, which left lots of broth for my soup loving daughter.
Mmmmm yummy delicious soup! I made this today and seasoned exactly as the recipe stated. As far as the additives, I put in the onion, carrot, celery & bareley. I didn't have zucchini but instead used some left over green bell pepper that I had on hand. I used spicy petite diced tomatoes and a six bean mixture as opposed to just garbanzo beans- turned out excellent! A nice hearty warm flavor to compliment and very cold and snowy day! I will definitely make this soup in the future!
I'm giving this 4 stars (but wanted to give it 4.5). The only reason is that I used the amount of water stated in the recipe and my soup came out brothy & not think like the picture. I even used a bit more barley than called for. Otherwise, this soup is very very good & makes a huge amount--I've been eating it for lunch every day this week. I'm keeping this.
I agree with those who said that the soup was too thick. I had to add 3 extra cups of broth to make sure it didn't burn while cooking! I also think that a little less barley might make it a tad better. When I reheated the leftovers, I added corn and peas and I liked it better.
I used chicken stock and fresh mushrooms. It was very tasty. It must be the spices since I've made barley soup before and it wasn't this good.
Delicious soup! I don't usually follow recipes for soup but I'm glad I did, for the most part, on this one. The curry added a wonderful layer of flavor, not at all overpowering. I did add some extra vegetables (sliced mushrooms and a little swiss chard) and I sauteed the vegetables in the bottom of my soup pot before adding the barley and broth (I used 2 quarts of water and 4 chicken cubes). I left out the sugar and used a little less than a cup of barley, probably about 7/8 cup. I had a great ratio of broth to vegetables, so I think that little bit less barley took care of the "too thick" problem. Lastly, I made sure to simmer with the pot covered so that I didn't lose the liquid. The recipe made plenty! I froze about four cups worth and we've had it for lunch two days in a row. There's still a bit left for tomorrow. Thanks!
Yum! Loved it. I sauteed the veg in olive oil first. Also, I added one diced portobello cap to the stew. I used 6 cups of water and 1/2 cup of barley which was the perfect consistency. Very, very yummy.
This was very good. I too used 3/4c barley and replaced the garbanzo beans for navy. I found it a bit salty but that might be due to using less barley. Spinach would be a good addition to this soup. Thanks for sharing, will make again.
We loved this! I used beef broth because that's what I had on hand, omitted the carrots because I don't like cooked carrots, and added 5 cloves of minced fresh garlic instead of the garlic powder. It was excellent and a definite repeat.
With a few additions this was colorful and tasty! Instead of garbonzo beans I used black beans (drained), one can of corn (drained), cubed potatoes (cooked then added to pot at the end), and one chopped green pepper. I still wanted a soup-like consistency so I thinned the soup by cooking the barley before adding it to my pot and used three quarts of vegatable broth (also tamed the spicyness of the soup to my liking).
I like all the ingredients in this recipe, but was very disappointed in the outcome. The amount of curry plus the black pepper made it too spicy for us. I ate it both when first made and the next day and there didn't seem to be an appreciable difference. My husband didn't care for it at all. I hardly ever waste food, but I had to throw the remainder out, as neither of us could face eating it again.
Really hearty, comforting, and nutritious. I used celery seed instead of celery to get some of that flavor. I also didn't have zucchini, so I skipped it. I used both garbanzo beans and dark read kidney beans. I followed every thing else. It is great for a crisp winter day. It made a lot, so I think I am going to freeze most of it. Also, it is thick, but you can always add more stock (I used beef stock). Delicious--great seasoning.
My family LOVED this recipe. It is a little rare to have everyone excited about the same meal but this recipe accomplished that!I added a leek and only put in about 2/3c barley. I also used fresh garlic minced instead of the powder. This recipe has already become a regular dish in our home. I am senitive to hot spices so I only used 1/2 the amount of curry. This was still really warm. The family liked it like this but I may used just a little less next time. This is definately worth a try!!
Really easy and tastey soup. I followed the recipe exactly this first time and I look forward to playing with some different variations of the recipe.
I served this to a crowd and everyone loved it (well except one person who doesn't like curry). I followed the recipe except I added extra broth because I wanted a thinner soup. It was awesome.
Thought this was great! After reading all the variations, I made it w 4 cups veg broth, 2 cups water and added 28 oz can diced tomatoes. I used 1/3 C. Barley (the long cooking kind) used cannelli beans instead of garbanzo. I eliminated zucchini and added 1 - 1 1/2 c. fresh chopped green beans after 1 hr of simmering. The added apprx 6 oz chopped mushrooms for the last 20 mins and a bunch of fresh baby spinach for the last 10 (5 would have been better). Spice wise, I eliminated sugar and added a teaspoon of dried basil and dried oragano and a lg pinch of cayenne pepper. Delicious!
I didn't change much about this recipe - I omitted the Worcestershire, because I didn't have any, and I substituted two packages of Knorr Spring vegetable soup mix and water for the vegetable broth. This makes an excellent thick soup that is very filling and delicious. Even my meat-loving husband enjoyed this soup; he took it to work and had some for lunch and for dinner yesterday. This one's a definite keeper.
Mmmmm yummy delicious soup! I made this today and seasoned exactly as the recipe stated. As far as the additives, I put in the onion, carrot, celery & bareley. I didn't have zucchini but instead used some left over green bell pepper that I had on hand. I used spicy petite diced tomatoes and a six bean mixture as opposed to just garbanzo beans- turned out excellent! A nice hearty warm flavor to compliment and very cold and snowy day! I will definitely make this soup in the future!
We are trying to eat healthy at my house, and this certainly fits the bill. My husband thinks a meal MUST include meat, but this soup has so much flavor, he didn't miss the meat. We both loved it! I left out the sugar and added the zucchini the last 10 minutes so it would retain a little crunch. I made no other changes. Will definitely keep this recipe handy.
This soup was delicious,healthy and filling all at the same time. My family goobled it all up!!Excellent recipe and easy to make!!I definetly will make this one often!!
