“We make this every summer with vegetables from our garden. Our children love to help make this soup and eat it too. I like to double this recipe and freeze the leftovers. You can use any 5 cups of veggies that you like, we just happen to like the carrot/zucchini/cabbage combo.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large kettle add oil, garlic and onions heat until onions are transparent.
  2. Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil.
  3. Simmer until barley is tender.
  4. Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.

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