“This is a high in fibre healthy way to enjoy a hearty soup. I brew up my own vegetable broth by saving all the trimmings of vegetables that one would usually throw away. After a couple of weeks I usually have enough veggie trimmings to put in the stalk pot; along with water, herbs and spices I allow it to simmer for 1 hour. After broth has cooled I strain it then put it into containers and freeze until ready to use.”
1hr 15mins
1 cup

Ingredients Nutrition


  1. In a large sauce pan on high heat combine the broth, barley and carrots; bring to boil; simmer on medium heat until cooked about 20 minutes.
  2. While the broth, barley and carrots are cooking preheat a small skillet on medium heat and add the garlic and onion; cook until transparent about 5 minutes.
  3. When the broth, barley and carrots are cooked add corn and rinsed beans mix well; then add garlic, onion and diced tomatoes or tomato soup.
  4. Let sit for 1 hour to blend the flavours, re-heat; top with parmesian cheese and serve.

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