Appetizers / Soups / Salads

Homemade Vegetable Barley Soup takes 20 minutes to prepare.

Homemade Vegetable Barley Soup takes 45 minutes to cook.

Homemade Vegetable Barley Soup makes 16 servings.

The ingredients for Homemade Vegetable Barley Soup are:

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!

Here is how you make Homemade Vegetable Barley Soup:

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 cupNumber of Servings: 16Recipe submitted by SparkPeople user SLIMOMA.

The nutritional information for Homemade Vegetable Barley Soup is:

• 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