Vegetable Barley Soup

It's a satisfying way to pack in the veggies. It needs more seasonings, but it's good.

Made it to batch freeze for our daughter for lunch, has lots of barley in it, wholesome thick soup, lots of vegetables. Well received!

I had the ratio of vegetables to broth way off, but it wasn’t bad EDIT: so I still had leftovers a few days later and I knew my husband wouldn’t eat them. I added a can of tomato soup to this, peppers, black beans, and spices and turned it into chili. As a shocker to no one, he was so thrilled with this ‘new’ chili recipe I tried

Tasty! Though it took 50 extra minutes to cook so the carrots, potatoes, and barley were all tender. I also added 2 more cups of broth because the barley soaked up most of the liquid. Good with Parmesan! Lemon juice is optional, good with and without it.

28oz can of tomatoes is a lot of tomatoes. Next time I’ll try a 15oz can.

We added celery, pear jam and hot cherry bomb sauce. Served with Parmesan and toasted olive bread and eaten in front of the open fire. Yum! Will make again and highly recommend. 🤤

I enjoyed it. I made it with chicken broth instead of veggie broth. I also added some celery and did not add green beans and peas. After serving in a bowl, I added cut pieces of brie cheese and avocado. This made it taste even better to me. :)

Simple hearty and delicious

No flavor. It tastes like veggies in water and the barley was still hard after simmering for 45 minutes. It’s just not for us.

Used rotel, added Cajun seasoning and coconut milk. So comforting on a rainy January day

Super yummy! For the veggies, I bought a frozen bag of mixed vegetables and used two cups. My husband grated parmigiano on it as a final touch. Definitely will make again

This recipe was amazing!!! Would definitely make it again!