How to make it

  • In a Dutch oven or large soup pot, sweat the onions over low to medium heat in the two oils to the point of browning, but not quite brown, stirring occasionally. If a few of the onions look like they are turning, all the better. About halfway through, throw in the minced garlic.
  • Add two cartons of chicken stock. Bring to just boiling. Add all of the chopped veggies except the parsley. Add the garlic powder, black pepper, diced tomatoes, tomato sauce, vegetable stock, barley and water.
  • Bring back to a boil and then lower to a gentle simmer. Simmer for 45 minutes, stirring occasionally. Stir in the parsley and it's ready!
  • Serve with some wholesome crusty bread of your choice. A root vegetable cold weather tonic!
  • This recipe doesn't need salt, but you could add some if you choose. Experiment with other veggies, whatever you have in your fridge. Some fresh basil at the end with/instead of the parsley, pasta in lieu of barley, etc.
  • This makes a lot of soup. I usually give some to family/loved ones and freeze the rest in single or double serving batches. Freezes well. The barley will soak up some of the liquid in the fridge, so you may need to add some water when reheating.

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  • MissouriFarmWife 6 years ago
    This is an interesting version of homemade veggie soup. I will have to try it soon!
    Was this review helpful? Yes Flag

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