Old World Vegetable Soup

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Made it with what I thought would be more substantial. Added 2 teaspoons of chopped garlic. I did 2 cups stock to 2 cups water. Used 3 carrots sliced in rounds. 1 10oz frozen vegies and believe it or not 1 10oz box of chopped spinich. ast of all 5 small red potates cut in half and half again. We used small shells. Was great with garlic toast. Don't forget the salt and better for seasoning. This is a keeper.

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I wanted to follow the recipe to the tee but I have to admit I did make some minor changes.

As it turned out I didn't have barley, so I cooked the split peas in the water with the onions (didnt use broth for the specified time, plus I added on an extra 10 mins. While that was cooking, In a separate pot I made brown rice and set it aside to be used later to "replace" the barley.

I had leftover plain cooked fusilli pasta, so when it came time to add the pasta I skipped the pasta cooking time and just threw in my leftover pasta, 1 cup cooked brown rice , and the frozen mixed vegetables all at once. I don't like lima beans so I left those out. I used dried dill weed instead of the fresh dill leaves. I didn't measure it out but I would guess it was 1/8-1/4 tsp?

**My big suggestion would be to use a little broth or bouillon to avoid having the soup come out bland. After tasting my nearly completed soup I found it to be lacking in flavor. I ended up adding 1 tsp of Better Than Bouillon vegetable base and let that cook an additional 5 mins. This really brought the flavors together and made it delicious. The split peas and dill really make this soup. I look forward to making this again.

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I followed the base recipe but changed is around a little. I added dried basil and oregano as well as a touch of ground thyme. I also used medium shells and vegetables I picked from the garden last Summer (frozen of course. I added swiss chard, wax beans, carrots, potatoes and diced can tomatoes. I've become a barley believer after this creation. The soup is more like a stew with a creamy broth (well sort of.

Nothing wrong with this recipe and it's healthy. Try it.

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I made this twice in the past week, yum!! Based on previous reviews, I decided to make a few additions. 1 I added 3 cloves chopped garlic at the beginning 2 I added a small can of tomato paste to the broth 3 I chopped a bunch of swiss chard, sauteed it in olive oil and added it with the frozen vegetables 4 I threw in a big pinch of cayenne at the end. I also used vegetable broth in place of meat broth. Have served it to several friends and everyone is asking for the recipe.... I think the fresh dill makes the dish. Happy cooking!

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Very easy to make and excellent. I am using less of the oil and whole wheat pasta. The rsult give you less calories and more fiver and it is still testing very good.

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Dave,
Thanks for sharing this soup recipe! I was looking for a veg. barley soup, and this one is so easy to make, yet so delicious!

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I loved this soup. My 6 year old loves Dave and ask me if we could make this. I was a little leery because of the barley and the lima bean (kids don't usually like these things but she loved it and so did I. The only thing I didn't do was add the dill at the end of the recipe. I highly recommend this recipe.

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This was just too bland and boring for me and seemed beyond spicing up to an acceptable level without totally changing the recipe.

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My grandmother made a soup very similar to this and we had it every year on Rosh Hashana - it brought back some sweet memories.

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Not sure what went wrong. It tasted too much like veggies in warm water. Used chicken broth as instructed.