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Vegetable Barley Soup

Vegetable Barley Soup
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Makes 8 quarts, serves 16| Hands-On Time: | Total Time:



  1. Cook the barley according to the package directions.
  2. Meanwhile, heat the oil in a large pot or Dutch oven. Add the carrots, celery, onions, parsnips, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, covered, stirring occasionally, until the vegetables begin to soften, 20 to 25 minutes.
  3. Add the tomatoes (and their juices) and 8 cups water. Simmer, stirring occasionally, until the soup has slightly thickened and the vegetables are tender, 45 to 60 minutes.
  4. Add the kale and simmer, stirring occasionally, until it is tender, 5 to 6 minutes. Stir in the chickpeas and cooked barley and cook until heated through, about 3 minutes.
By March, 2009

Nutritional Information

  • Per Serving
  • Calories 228
  • Fat 5g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 461mg
  • Protein 7g
  • Carbohydrate 43g
  • Fiber 11g
What does this mean? See Nutrition 101 .

Quick Tip

Freezer interior with frozen dinners, ziploc items, ice tray
To freeze: Cool the soup to room temperature and divide among freezer containers or bags (figure on 2 cups per serving). Freeze for up to 3 months.To cook: Thaw the soup in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.