Tomato Barley Soup

  • Recipe By
  • Published Mar 17th
  • Ready In1h
  • Servings6
  • Calories129
I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth.

Tomato Barley Soup Ingredients

The following are the ingredients needed to make delicious Tomato Barley Soup for 6 servings:

  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 teaspoons minced garlic
  • 2 tablespoons vegetable oil
  • 2 1/2 cups water
  • 2 tomatoes, diced
  • 1 (14.5 ounce) can peeled and diced tomatoes with juice
  • 1 (10.75 ounce) can chicken broth
  • 1/4 cup uncooked barley
  • 1/8 teaspoon ground black pepper

Tomato Barley Soup Cooking Instructions

  • Prep20m
  • Cook40m
  • Ready In1h

To cook Tomato Barley Soup, you need about 20 minutes of preparation time. The time needed to cook this Tomato Barley Soup is about 40 minutes , and you can serve your Tomato Barley Soup within 1 hour . The following are the steps to cook Tomato Barley Soup easily:

  1. 1 In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.
  2. 2 Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.
  3. 3 Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

Nutrition Facts

Per Serving: 129 calories; 5.5 grams of fat; 15.3 grams of carbohydrates; 4.6 grams of protein; 0 milligrams of cholesterol; 455 milligrams of sodium.

  1. Jan 27th 2008

    I made this with alot of changes to our tastes and it was AWESOME!!! Here is what I did I used all chicken stock (big can) 1 onion 3 cloves garlic 3 stalks celery 2 carrots 2 chopped tomato ...

  2. Jan 20th 2008

    Excellent recipe as written... and if I may. To the reviewer who said it was too tomato-y... Isn't it Tomato the first name of the recipe???? And to all of those alter the recipe and then ...

  3. Jan 18th 2008

    I added 2 cans of chicken broth, ellbow macaroni and a can of diced Mexican tomatoes. It was delicious

  4. Jan 6th 2008

    A great base recipe that you can adjust to your own preference.I agreed that it needed more seasonning. i omitted the oil and sauteed with a bit of cooking spray, then added grated zucchini, ...

  5. Oct 26th 2007

    This was excellent, although I did make some changes. I used 1 full cup of barley and instead of water and chicken broth, I used two 14.5oz cans of vegetable broth, added a can of stewed tom ...

  6. Feb 27th 2007

    Very nice soup. I made it exactly as written although I agree it could have used more barley - perhaps 1/3 cup. Very nice colour to the soup. The smell was wonderful while cooking. I'm a ...

  7. Jan 15th 2007

    Some times I consider making a different soup, but then I remember how consistently satisfied I am after eating a bowl (even 4 times a week), so it keeps me coming back to this one. Note: I ...

  8. Jan 29th 2006

    Very good flavor. However, it produces a very brothy soup so if you're looking for something a bit more hearty, omit the water altogether and put 2 cups of the cooked soup in the blender, pu ...

  9. Apr 28th 2003

    This soup has a wonderful, mellow flavor! Prior to adding the barley, I pureed half the soup as my family doesn't care for vegetable "chunks". I also made a quadruple batch of this for a S ...