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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 63.5
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 295.7 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 2.1 g

View full nutritional breakdown of Homemade Vegetable Barley Soup calories by ingredient
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Homemade Vegetable Barley Soup

Submitted by: SLIMOMA

Introduction

A bit labor intensive with all the chopping, but it makes a lot and freezes well for a quick lunch or light supper. A delicious way to get your veggies in! A bit labor intensive with all the chopping, but it makes a lot and freezes well for a quick lunch or light supper. A delicious way to get your veggies in!
Number of Servings: 16

Ingredients

    1 cup chopped onion
    1 can diced tomatoes (I used Fire Roasted)
    5 - 7 cans of water (use tomato can to measure)
    1/4 cup raw barley
    2 Knorr Vegetable Bouillon Cubes
    1 sweet potato (about 8 3/4 oz peeled and chopped)
    1 medium turnip (about 3 7/8 oz peeled and chopped)
    1 medium green pepper (about 3 3/4 oz chopped)
    1 cup fresh green beans, chopped
    2 stalks celery, chopped
    1 large leek, chopped (about 3 oz)
    4 cloves of garlic, chopped
    5 1/2 oz sliced green cabbage
    3 1/2 oz fresh broccoli, cut in small florets
    3 oz frozen corn
    3 oz frozen peas

    Seasonings: I use
    1 tsp cumin,
    1 tsp oregano,
    2 bay leaves,
    pepper to taste and
    a generous sprinkling of basil.
    You can use whatever ones you like!

    Add any other vegetables you want to add!

Directions

Chop all the vegetables.
Place tomatoes and 4- 5 cans water in a large stock pot.
Add barley, onions, bouillon cubes, sweet potato, turnip, carrots, green pepper, green beans, celery, leeks, garlic and seasonings.
Bring to boil and simmer 25 - 30 minutes.
Add Cabbage, broccoli, corn and peas and simmer 15 minutes more until done, adding more water, if necessary.
This soup freezes well.
The recipe made about 4 quarts or 16 cups.
I put serving size as one cup but I often have 2 cups as a main dish sprinkled with a little parmesan cheese and accompanied by a good dark bread.

Serving Size: 1 cup

Number of Servings: 16

Recipe submitted by SparkPeople user SLIMOMA.






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