Vegetarian Barley-Vegetable Soup

Name: Vegetarian Barley-Vegetable Soup
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8 serving(s)
Ingredients: 1/4 cup butter; 2 medium onions, peeled and chopped; 2 carrots, diced; 2 stalks celery, sliced 1/4-inch thick; 2 quarts water; 1 lb tomatoes, chopped; 2 teaspoons salt; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon ground black pepper; 1 cup pearl barley; 2 cups frozen green beans; 2 tablespoons chopped fresh dill weed

Submitted by Charishma_Ramchandani

"Homey soup"

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photo by Bergy

Ready In:: 1hr 40mins
Ingredients:: 13
Serves:: 8

ingredients

¹⁄₄ cup butter
2 medium onions, peeled and chopped
2 carrots, diced
2 stalks celery, sliced 1/4-inch thick
2 quarts water
1 lb tomatoes, chopped
2 teaspoons salt
1 teaspoon dried basil
¹⁄₂ teaspoon dried thyme
¹⁄₂ teaspoon ground black pepper
1 cup pearl barley
2 cups frozen green beans
2 tablespoons chopped fresh dill weed

directions

In a large pot, melt butter over medium-high heat.
Add onion, carrot and celery and saute until softened.
Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil.
Stir in barley.
Lower heat and cover.
Gently simmer for 1-1/2 hours or until barley is tender.
Stir in frozen green beans during the last 10 minutes of cooking.
Remove from heat and stir in dill weed.
Serve warm.

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Reviews

I added sliced mushrooms and diced red pepper to this recipe (I can't have barley without mushrooms!). I also used fresh basil and added fresh oregano leaves. Excellent! I'm staying away from MSG and was skeptical about this coming out well without vegetable broth but it is delicious... and even better the second day! One change: I think I might add undrained canned tomatoes next time to give some more tomatoey-ness to it... the pound of fresh I used didn't seem to be quite enough.

Beanchop
Excellent. Yummy, cheap, easy and I have tons of leftovers. Thanks for this, I'll make it again for sure.

Miss Hurricat
I really like the flavor of this soup, I did use one can of vegetable broth, and about 1 1/2 lbs. of tomatoes. the dill really makes it tasty,thanks charishma.

johnfrost777
Excellent recipe - I only used 1 tbsp butter and added chopped broccoli stems Thanks Char for a tasty recipe

Bergy
I made this soup a day early for our New Year's Day Open House Dinner. Soup always thickens up when it sits in the fridge, so it was a sort of gumbo by the next day. I heated it up in the crockpot on High for about 2 hours. It was definitely a crowd pleaser.

NormCooks

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RECIPE SUBMITTED BY

Charishma_Ramchandani

Ruwi

Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h A few things I've done:- 1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. 2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. 3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. 4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. I love researching on the mythology of ancient Goddesses and then condensing my research into poems. In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}

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