The BEST Vegetable Barley Soup

Don't be dismayed by the number of ingredients; most of them you probably have in the fridge or your pantry most of the time. Have served it to company along with a tossed salad and warm rolls and it was a big hit. It freezes really well too.

Yield: 1 serving
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  • 2 quart(s) vegetable broth
  • 1 cup(s) uncooked barley
  • 2 large carrots, peeled and chopped
  • 2 stalk(s) celery, chopped
  • 1 can(s) 28-oz diced tomatoes with juice
  • 1 can(s) 15-oz cannellini beans (white kidney beans), drained
  • 1 package(s) frozen chopped spinach
  • 3 bay leaves
  • 1 teaspoon(s) white sugar
  • 1 teaspoon(s) garlic powder
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) ground black pepper
  • 1 teaspoon(s) dried parsley
  • 1 teaspoon(s) curry powder
  • 1 teaspoon(s) paprika
  • 1 teaspoon(s) worchestershire sauce
  • 1/4 cup(s) parmesan cheese, grated (optional)


  1. 1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes (with juices), frozen spinach, cannellini beans, onion and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika and worcestershire sauce.

  2. 2. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or water if desired.

  3. 3. Remove bay leaves and stir in parmesan cheese before serving.
September 2013

This recipe is a personal recipe added by 22Janet and has not been tested or endorsed by MyRecipes.

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