Vegetable Barley Soup from the Public Health Cookbook -- original recipe, taken from government resource in the public domain

  • Serves: 8



  1. In a large saucepan, add the barley, tomatoes, carrots, onion, garlic, chicken stock, vegetable juice and basil. Raise heat until mixture starts to boil then reduce heat to medium-low, cover and cook for 10 minutes or until vegetables become tender.
  2. Add mushrooms and cook for an additional 10 minutes.
  3. Add salt and pepper to taste then serve in bowls topped with a dollop of sour cream (optional).
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