About this recipe: A deliciously hearty vegetarian soup. Barley is simmered with carrots, celery, tomatoes, chickpeas and seasonings, to create this wonderful soup. Serve for lunch or dinner.
I've made this twice now and I really love it. It's a tasty soup/stew and the barley just makes it mm-mm. Filling, low-fat, which is what I need. So easy to make. Thumbs up. - 21 May 2012
The whole family loved this. I am going to make a batch every week! I left out the courgette and garlic and added more carrots and some fresh tomatoes that needed using up! - 10 Dec 2015
Original recipe is 5 star and perfect for my vegetarian friends. Personally, I am a carnorvoire and have tried variations of this soup and all have been wonderful including the original posting. Try the following suggestions if you'd like to change it up: 1.) 1/2 vegetable and 1/2 beef broth to replace all vegetable broth. 2.) Add diced red meat - if using a tougher cut, let it simmer in the broth until tender making sure your liquid doesn't reduce down much before adding the carrots and celery. The beef imparts a much richer flavor. 3.) 1/2 cup cooked barley is sufficient for this recipe, otherwise the barley soaks up the liquid. Enjoy!!! - 19 Jan 2010 (Review from Allrecipes US | Canada)